Sourdough Starter

It was Sourdough September, so I decided to make a fermented starter dough for the first time. It went really well, I wrote a blog post about it which you can read here. It was much easier than I was expecting. Have a go!

 

(Click on the pics to expand them)

Equipment

 

Medium size plastic container with lid, preferably one that can pop off of its own accord. I did not have one of these so used the larger pot from my Nutribullet and I just placed the lid on top without actually screwing it on.

Ingredients

 

Flour and water.

You will need 30g of flour for around 7 days, so 210g, however I would say have more available just in case you decide it needs feeding for longer. You can use whatever flour you like. The actual amount of flour isn’t important, you can make more starter if you want. However you must keep the ratio of flour and water to 1:1, so equal amounts of each when adding to your mix.

Instructions

 

For five days, put equal amounts of flour and water into your container, mix it in, close it and leave it at room temperature for 24 hours.

 

On day six your starter should be bubbling up and expanded to perhaps double the size, it usually takes from four to seven days, but if it is not bubbling just keep repeating the flour and water addition until it is.

How to know it's ready

To test if it's ready, fill a glass bowl or cup with room-temperature water, then drop a small scoop (a teaspoon or less) of the starter into the water. If it floats, it's ready to use. If it sinks, your starter will need more time to develop, either with another feeding or simply more time to sit and develop air bubbles.

Storage

 

Your starter can be left untouched at the back of the fridge for weeks or even months. The longer you leave it, the longer it’ll take to ‘wake up’ though and it might need a few days of reviving before it can be used. You simply add the flour and water as per the recipe and it will wake up and start bubbling up again. Make sure you do this a couple of days before you plan to make a loaf to give it a chance to become active again.

 

It can also be frozen for up to a year, then taken out and revived. Just get it out a week before you need it, allow it to thaw out, throw half away and start feeding it as per the recipe until it is nice and bubbly and ready to use in your chosen recipe.