How to make Sourdough Starter
Making sourdough bread requires a starter. This recipe is a simple starter made from flour and water.
Equipment
- 1/3 cup measuring cup
- small bowl
- spatula
- large glass jar with a lid (to make the starter you will need a large jar, but once your starter is fully developed it can be transferred to a jar of about 800g)
Materials
- 1/3 cup flour (repeated for 5 days = 1 and 2/3 cup flour)
- 1/3 cup water (repeated for 5 days = 1 and 2/3 cup water)
Instructions
- Mix the equal quantities of flour and water together in the small bowl, getting most of the big lumps out, and transfer it into your glass jar.
- Put the lid loosely on and set it aside on your counter. If you prefer, you can use a piece of cotton cloth over the jar instead of the lid - just make sure that the mixture can 'breathe'.
- Every day, for the next five days, you will 'feed' this mixture by adding 1/3 cup of water and 1/3 cup flour and mixing it in until smooth. You will begin to notice bubbles in your mixture starting to appear and a slight sour smell. Don't be alarmed - bubbles mean fermentation is occurring, which is what we want. However, there should be no mould or foul smell. If there is, throw the mixture away and begin again. Ensure that your glass jar is thoroughly clean.
- After five days, your mixture should be nice and bubbly and ready to use. You have just made your very own starter!
Notes
- Always remember to not use up all of your starter, but keep back a little bit for next time. Once you have taken out the yeast you need, always feed your starter.
- Remember that it is alive and you will need to keep feeding it at least once a week. You can keep the starter in the fridge in a jar with its lid on. The cool fridge will slow down its growth, but it will still be alive.
- The day you need to bake, take out your starter, feed it and set it on the kitchen counter to rise.