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sourdough starter made using strong white flour and rye flour mixed together with water. The basis of all sourdough loaves.
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Sourdough Starter
Prep Time
10 mins
 

Try making your own sourdough starter following my simple instructions.

Course: Bread
Cuisine: British
Keyword: sourdough
Author: Laura Scott
Ingredients
  • 50 g Strong flour - I like to use 25g strong white and 25g rye/wholemeal strong flour
  • 50 ml tepid water
Instructions

  1. Day ONE

    Weigh the flour and water into your container and mix thoroughly using a spoon until you have a thick gloopy stiff batter.

    There can sometimes be a surge in fermentation activity during the first couple days of the process. When this happens, you might think the sourdough starter has worked quickly and well and become active sooner than you thought. Then, on Day 3 or 4 it  looks like it has “died,” and you will want to start again. Don’t be tricked by this, just continue with the schedule and eventually, the desired yeast and bacteria will move in and activate your starter.

  2.  Cover with a porous cloth (J cloth) or a lid that is loosely placed rather than tightly secured.

  3. Set aside in a warmish  place. I put mine into the microwave, out of direct sunlight. A cupboard will also work well or just leave it on the counter top in your kitchen if you like.

  4. Day TWO

    Put 50g of your starter into a new container (discarding the rest) and top it up with another 50g flour. Cover and leave for 24 hours.

  5. Day THREE

    You might notice a few bubbles on the top of your starter by now. If not, don’t worry just give it a day or two longer for activity to appear. Again transfer 50g of your starter into a new container and top up with 50g flour  (rye & white) and 50ml luke warm water and stir well. Leave loosely covered and repeat again for two more days until you see signs of bubbles - which means activity. 

  6. Day FOUR

    Repeat Day THREE

  7. Day FIVE & Day SIX

    By now, the starter should be looking very bubbly with large and small bubbles, and it will have increased in volume. If you stir the starter, it will feel looser than yesterday and airier. It should also be smelling quite sour and pungent, almost vinegary.  Continue to feed your starter with 50g of flour and 50 ml of water, discarding half of your starter before you feed it.

  8. Day SEVEN

    Your starter should by now be lively, bubbly and rising in a predictable manner. It will be at it’s most lively  5-8 hours after being fed/refreshed.

    At this stage it will be ready to use in your next stage of sourdough making - the leaven.