DAY BY DAY SOURDOUGH STARTER
Day 1
50 g wholemeal flour
50 g water
Place the flour and water into a clean bowl and stir together until fully combined.
Cover and leave at room temperature overnight.
Day 2
75 g wholemeal flour
75 g water
To the sourdough starter add 75 g wholemeal flour and 75 g water. Stir together until fully combined.
Cover and leave at room temperature overnight.
Day 3
Discard 100 g of sourdough starter and add to it.
100 g water
100 g wholemeal flour
Add the flour to the starter and mix in the water.
Cover and leave overnight.
Day 4
Discard 150 g of sourdough starter and add to it.
100 g water
100 g wholemeal flour
Add the flour to the starter and mix in the water.
Cover and leave overnight. The starter should start to smell pleasantly sour with small bubbles appearing on the surface.
Day 5
Discard 200 g of sourdough starter and add to it.
150 g water
150 g strong white flour
Add the flour to the starter and mix in the water.
Cover and leave overnight. The starter should appear active and full of bubbles.
Day 6
The starter should be quite active now and be full of little bubbles and smell slightly sour.
Discard 250 g of sourdough starter and add to it
200 g water
200 g strong white flour
Add the flour to the starter and mix in the water.
Cover and leave overnight.
Day 7
The starter should now be very active and full of bubbles. The starter is now ready to use.
Remember when making your sourdough bread to always retain some sourdough starter which will be fed/refreshed, ensuring you have some sourdough starter for the next dough.
Photo: Kiti Citi
