Sourdough starter recipe
When you are ready click here for the next steps.
Mix together in a small bowl 100g/3.5oz strong white flour and 100ml tepid water.
Cover the mixture with a damp cloth or loose cling film.
Leave the mixture somewhere warm (airing cupboard or warm room will be sufficient).
After 2 days the mixture should have tiny bubbles on the top and smell yeasty.
Stir into your mixture 100ml tepid water and 100g strong white bread flour.
Leave the mixture for another day, give it a stir and discard half the mixture.
Leave it another day, if it is bubbly and smelly you can use it, if not feed it again with 100ml tepid water and 100g flour and cover it again and leave for another day.
Once you have used your mixture then feed it again and it can be kept in the fridge in an airtight container. Sourdough starters can last for years. 24 hours before you want to use your starter remove it from the fridge, feed it and leave it to come back to room temperature.
Points to note
The reason you discard half the mixture is that you would end up with too much.
If you do not need to use your starter make sure you still feed it every 4 – 7 days. It should be equal parts tepid water and strong white bread flour.
If you notice the top of the starter has a layer of water, just mix it back into the mixture.
Your bread will become tastier and rise better the older your starter and the more experienced you become at making your bread.