Sourdough starter - recipe

Weigh 70g of the strong white flour into a 1 litre jar with a loose fitting lid and add 70ml of warm water.  Stir well until all the lumps have gone.

Seal the jar and leave in a warm place.

Every day over 7 days, feed the starter with another 70g of flour and 70ml of water, stirring well to make sure there are no lumps. Make sure that any flour settled at the bottom of the jar is incorporated when stirring.

After 3 or 4 days bubbles will start to appear as the flour and water chemically react together. If your sourdough looks as though it has seperated, don’t worry, simply give it a good mix and continue to store in a warm place.

At the end of the 7 days the sourdough starter can now be stored in the fridge until you are ready to use it.  If you don’t place on using it regularly feed once a week or fortnightly to keep it alive and bubbling.

When you are ready to make your sourdough loaf, take the starter out of the fridge the day before you need it and give it a little feed.

To make a sourdough loaf, try our BakingMad.com recipe.