Creating a sourdough starter

You need to capture wild yeast and lactic acid bacteria to create your own sourdough starter.  It’s not complicated, you just need two basic ingredients: organic, stoneground whole grain flour and water. It’s really about creating an environment they both thrive in.

Instructions

You will need 2 clean jam jars with loose-fitting lids

A spoon

A measuring jug

A Thermometer

Combine 100g organic, stoneground wholegrain flour with 120g warm water, in a large clean jar.

Day 1

Whisk the mixture well; this adds oxygen, which yeast likes.  Cover with a loose lid. . Allow this mixture to sit in a warm place for 12–24 hours. Between the 12- and 24-hour mark you may see some bubbles.

Day 2 8am

Discard 120g of the mixture and replace it with 60g stoneground wholegrain flour and 60g warm water at 28°C (82°F). Stir vigorously, cover, and wait another 12 to 24 hours.

Day 2 8pm repeat the above

Day 3 From now on you will need to repeat this twice a day.

Day 4 – 5

If you are somewhere warm and your flour is microbially active, you will see activity quickly, after about 3 – 4 days. When ready, the sourdough starter should be beautifully bubbly and have enough yeasts and bacteria to be active enough to bake with.

HOW WILL I KNOW MY STARTER IS READY? The starter is ready when it doubles in size about 5 hours after feeding. It is now time to stop the creation process and move on to maintaining your starter.

Refreshing your starter is a different procedure once your starter is ready to bake with. See my video for detailed step by step refreshment process.

Use up the discard in pancakes or waffles.

If you prefer you can buy white sourdough starter – this is made from Vanessa’s white starter that she uses at the School.