Creating a sourdough starter
You need to capture wild yeast and lactic acid bacteria to create your own sourdough starter. It’s not complicated, you just need two basic ingredients: organic, stoneground whole grain flour and water. It’s really about creating an environment they both thrive in.
You will need 2 clean jam jars with loose-fitting lids
A measuring jug
Combine 100g organic, stoneground wholegrain flour with 120g warm water, in a large clean jar.
Whisk the mixture well; this adds oxygen, which yeast likes. Cover with a loose lid. . Allow this mixture to sit in a warm place for 12–24 hours. Between the 12- and 24-hour mark you may see some bubbles.
Day 2 8am
Discard 120g of the mixture and replace it with 60g stoneground wholegrain flour and 60g warm water at 28°C (82°F). Stir vigorously, cover, and wait another 12 to 24 hours.
Day 2 8pm repeat the above
Day 3 From now on you will need to repeat this twice a day.
Day 4 – 5
If you are somewhere warm and your flour is microbially active, you will see activity quickly, after about 3 – 4 days. When ready, the sourdough starter should be beautifully bubbly and have enough yeasts and bacteria to be active enough to bake with.
HOW WILL I KNOW MY STARTER IS READY? The starter is ready when it doubles in size about 5 hours after feeding. It is now time to stop the creation process and move on to maintaining your starter.
Refreshing your starter is a different procedure once your starter is ready to bake with. See my video for detailed step by step refreshment process.
Use up the discard in pancakes or waffles