Sourdough starter

Sourdough starter

By
From
Three Sisters Bake
Photographer
Helen Cathcart

Making a sourdough starter takes a bit of dedication but we promise it’s worth the effort. Once you have built up a healthy culture you can maintain it for years (ours is three years old!). We feed ours every day but if you only plan to use your starter sporadically, we recommend keeping it the fridge and feeding it once a week. - Gillian

Ingredients

Quantity Ingredient
strong white bread flour
tepid water

Method

  1. Mix 50 g of flour and 50 ml of tepid water in a sealable plastic container or jar. Stir it well, cover with a lid and leave at room temperature for 24 hours.
  2. On the second day, add the same amount of fresh flour and water, stir again, cover and leave at room temperature for another 24 hours.
  3. Repeat on the third day. If all goes well, that might be enough to create an active starter, which will be ‘fizzing’ and should be covered with bubbles. Your starter may, however, take a few more days to reach this stage. If it is not ‘fizzing’ after three days, remove about half of it, and add another 75 g strong white bread flour and 75 ml tepid water. It may take up to 7 or 8 days of repeating this process for the yeasts and lactic bacteria to settle and combine.
  4. It should be ready to use after 5 days. To feed the starter, remove half of the mixture from the container (either use it in a recipe or discard it) and refresh it with 75 g strong white bread flour and 75 ml tepid water.
  5. You should aim to feed your starter with equal parts water and flour every day or two if kept at room temperature, or once a week if chilled. If you are storing it in the fridge, revive the mixture by taking it out of the fridge a few days before you intend to use it and start feeding it daily.
Tags:
Three Sisters Bake
Reith
Gillian
Linsey
Nichola
baking
baked
Scottish
Scotland
UK
European
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