Sourdough Starter

Duration: 5 days - for as long as you want 

Portions: 1

Difficulty: easy (just need patience)

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Ingredients

• 100g wholemeal flour

• 100g water (room temp)

Method

Day 1

1. Combine water and flour into a clean jar and mix into a paste.

2. Leave out at room temperature for 24 hours. Try to find somewhere warm.

Day 2 -7 (Feeding)

1. Remove half of the mixture from the jar and discard

2. Add 50g flour and 50mLs of water into the jar and incorporate

3. Leave out for 24 hours and repeat feeding every 24 hours for five - six days.

Over the coming days you may see some bubbles in the mixture but not much will happen until day 5 - 6.

From day 5 your starter should start to bubble/ double in size and start to take on a sour smell.

Should look a bit like the picture in this post.