Sourdough Starter
Sourdough Starter
Once a starter is established, if fed everyday, can be used for many years. If you make other ferments, use an air-lock lid, to avoid cross fermentation.
Ready in: 10 minutes
Serves:
Complexity: Very easy
kcal:
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Ingredients
30 g Plain flour
30 g Water
Directions
Weigh out 30 g plain flour, and 30 g by weight water. Place in a jar and sit on bench at room temperature. Cover with a cloth secured with a rubber band, to prevent debris from entering mix.
Following day add another 30 g plain flour and 30 g water. Cover and leave on bench.
Next day add a further 30 g plain flour and 30 g water. Cover and leave on bench. Some bubbles may be beginning to appear in mix and a sweet smell should be apparent.
On the fourth day, add another 30 g of plain flour and 30 g water. The mixture should be quite bubbly and have quite a pungent odour.
Day 5 repeat the addition of 30 g plain flour and 30 g water. Mixture will have a yeasty odour and should be quite aerated.
Day 6 the starter should be ready to use to make a leaven for your bread dough. Use 60 g to make a leaven, or discard and add 30 g of plain flour and 30 g water each day. Provided your starter is fed each day, it will continue to thrive. Use or discard 60 g each day and feed with 30 g plain flour and 30 g water.
TIP: I use rainwater for my starter. Some tap water contains chemicals that can kill the activator. Freshly collected spring water, is also good. Filtered water may not contain the nutrients required. If your starter fails, consider changing your water source.