Published on 13/05/2020 | In By Cleo |0 Comments
- Prep Time
- 1 Jar of sourdough starter
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- 200g white bread flour (or 1/2 white & 1/2 wholemeal)
- 200 ml warm water
- Feed each day for seven (7) days after discarding half:
- 100 ml warm water
- 100 g white breadflour
- Feed once a week after discarding half (refrigerate)
- 100 ml water
- 100 g white bread flour
- Day One
- Add the water to a large jar that can be tightly sealed.
- Stir the flour into the water to mix thoroughly.
- Leave the jar uncovered for 24 hours.
- Day Two
- Remove half of the sourdough mixture from the jar, roughly around the same time as you started on the previous day.
- Place the discarded sourdough into a bowl or jar and set aside.
- Add 100 ml warm water to the sourdough jar and stir to mix completely with dough from the previous day.
- Stir 100g flour into the sourdough mixture and COVER the jar now for another 24 hours.
- Repeat the steps of day to for another five days and refrigerate.
- WEEKLY FEEDS
- After a further seven (7days) remove the starter from the refrigerator, discard and feed as recommended. Allow it to sit at room temperature to activate the yeast for most of the day then refrigerate for another week.
- This process can be repeated indefinitely for years and years. Just keep feeding the starter. A sourdough school in the USA claims to have been using the same starter for over a century.
- You can begin making bread with your sourdough starter after a week.
- See sourdough and sourdough discard recipes for great ideas.
- Servings : n/a
- Recipe Type :
- Ingredient : Sourdough
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