Follow our step-by-step guide to making a successful Sourdough Starter from scratch and in just 5 days use to make a delicious Sourdough Loaf.
Strong white or rye flour
Water - at room temperature
- Take a large glass jar or plastic container, it helps if it has quite straight sides as these are easier to keep clean.
- Weigh in 50g flour and 50g water, stir, put on the lid and set aside at room temperature.
- The next day, add 50g flour and 50g water, stir and set aside again.
- On the third day, repeat the process again.
- By the fourth day, you may see the mixture starting to bubble up and smell yeasty. This time, discard most of the mixture and add 50g of flour and 50g water.
- On the 5th day, test the start to se if it will float in water in which case it is ready to use.
Storing a starter
- Once your starter is going, it can be used everyday to make bread, simply take 100g to make a simple loaf (see recipe) and feed the remaining spoonful as above.
- If you don’t need the starter to make bread, just put it in the fridge then discard and feed 4 - 6 hours prior to needing it to make bread again.
- To increase the amount of starter to make more loaves, instead of discarding, split into separate containers to create a new jar of starter or increase the amount of each feed.
Reviving a Neglected Starter
If you have stored the started in the fridge and not used or fed it at all for a few weeks, it will develop a strong vinegary-smelling liquid on the top. To revive a starter and use it again, pour off the liquid, discard most of the pasty-looking flour mixture that is left and proceed with normal feeding. For reviving a starter, feed twice a day for a couple of days until the starter looks bubbly and floats when tested.