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.

Instructions

You will need 2 clean jam jars with loose-fitting lids

A spoon

A measuring jug

A Thermometer

Combine 100g organic, stoneground wholegrain flour with 120g warm water, in a large clean jar.

Day 1

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.

https://www.sourdough.co.uk/how-to-refresh-a-sourdough-starter/

Use up the discard in pancakes or waffles.

If you prefer you can buy white sourdough starter – this is made from Vanessa’s white starter that she uses at the School.