Sourdough September – How to make a sourdough starter

Sourdough Starter – Day 1

Join us each day to create and feed our starter.

How to make a sourdough starter - day by day instructions.

Day 1 - Let's begin!
Prep Time5 mins
Resting time1 d

Equipment

  • jar or container with lid, weighing scales

Instructions

  • Mix 50g of water with 50g of wholemeal flour together in a jar
  • Cut two grapes in half and place on the top.
  • Store in a jar or container at room temp for 24 hours.

Notes

Sourdough starter - Day 2

I hope you are enjoying making your sourdough starter. This is a 6 day process, tomorrow you will need strong white flour.
Prep Time5 mins
Resting time1 d

Materials

  • 50 g wholemeal flour
  • 50 g water

Instructions

  • Add the wholemeal flour and water to your starter and leave at room temp for 24 hours.

Notes

Sourdough Starter Day 3

She's alive!Have you been joining us by feeding your starter each day? It's not too late; all the episodes are saved on our IGTV channel.Get the kids to join in! It's a really fun process from weighing it out to watching it grow, naming it and then using it again and again to make delicious breads!

Instructions

  • Discard 100g of starter
  • Add 100g of strong white flour
  • Add 100g of tepid water
  • Mix really well, cover and leave for 24 hours to ferment.

Notes

 

 

Sourdough Starter day 4

I'm here to help you feed your stater day by day! Don't forget that the starter that you take out is the discard and you get rid of this. Todays tips are make sure to keep your starter in a nice warm room. You can also use tepid water if your room is cooler. Be patient and trust the process! 

Instructions

  • Discard 150g of starter
  • Add 100g of strong white flour
  • Add 100g of tepid water
  • Mox really well, cover and leave at room temperature for 24 hours. See our video for tips and troubleshooting.

Notes

Sourdough Starter Day 5

Are you struggling with your sourdough starter? Great tips today on day 5 of feeding your starter. Lots of troubleshooting! If you have a question pop it in the comments below! 👎If you have missed any of the series you can see all the episodes on our IGTV channel. We guide you day by day.🙂

Instructions

  • Discard 200g of starter
  • Add 150g strong white flour
  • Add 150 g tepid water.
  • Mix well, cover and leave to ferment for 24 hours.

Notes

Sourdough Starter - Day 6

You did it! Today is the last feed. Feed your starter today and you will be able to bake tomorrow. Once you keep feeding her you will have a little baking friend for life.

Instructions

  • Discard 250g starter
  • Add 200g strong white flour
  • Add 200g tepid water
  • Mix well, cover or close the lid and leave at room temperature for 24 hours. Your starter will be ready to use after about 12 hours. If your starter bubbles up in between feeds to double its height and has a mixture of big and small bubbles it will be able to rise a loaf of bread. Watch the video for all the tips and troubleshooting.

Notes

 

Maintaining your starter

If storing your starter at room temperature you need to feed it every day to keep it alive. Most of may not have time to bake a loaf every day so alternatively you can store it in the fridge.
Storing the starter in the fridge
If storing it in the fridge take it out once a week and feed it. ffeed it the same measuremnts of the weight of the starter.
If you have for example 100g of starter, remove it from the fridge the night before you plan to bake, let it come to room temperature then add 100g of strong white flour and 100g of water. Your starter should be ready from 12 hours later. Keep repeating this process to keep your starter alive.

Notes

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