Sourdough Starter

  1. Start with a big jar or container
  2. Add plain flour and water, mix well, scrape down sides, cover loosely, leave on bench
  3. Wait 12 hours or so, tip out to leave about a cup left, then repeat
  4. You have to keep doing this every morning and night for a couple of weeks, then you can change to storing in the fridge and feeding weekly instead (refer to notes below)
  5. You know when it's at a good strength when it doubles after a feed and when a bit of batter floats in water
  • Verne 09 Jan, 2015

    Now that it's going well, I've found that I don't need to measure anything, just add flour and water till it seems about right. Sometimes I feed a little bit, sometimes I feed a lot, it doesn't seem to matter.

  • Verne 25 Jan, 2015

    If it's wetter, more bacteria grow and it's more sour, if it's drier, more yeast grow and it's sweeter

  • Verne 25 Jan, 2015

    I take it out Thursday night, split it in two, feed both halves. Friday morning I feed both again. Friday night I put the master back in the fridge and make bread with the rest - usually I even have enough left over to double up for bread the next night as well

  • Verne 19 Jul, 2015

    For good bread making, you need to know the % hydration your stater is at. if you feed equal weight water and flour then it's 100% so I measure very accurately now.

  • Verne 19 Jul, 2015

    during winter I use a 10W heatpad that holds the temp around 22C

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