Sourdough starter

Sourdough starter

By
From
Lucy's Bakes
Makes
enought to make 1 large loaf
Prep
10 mins
Cooking time
40 mins
Photographer
Jacqui Melville

The initial ‘starter’ takes 5 days, but you freeze it, defrost and re-feed it, so the next time the process is quicker. It is a labour of love but worth it. I use yoghurt and milk to give it a quick start but you can just use water.

Ingredients

Quantity Ingredient

For the sourdough starter

Quantity Ingredient

Day 1

Quantity Ingredient
175g milk
150g live plain yoghurt
120g strong white bread flour

Day 2

Quantity Ingredient
150g strong white bread flour
150g water

Day 4

Quantity Ingredient
150g strong white bread flour
150g water

Day 5

Quantity Ingredient
150g strong white bread flour
150g water

Method

  1. Day 1: Heat the milk in a saucepan until just boiling and then remove from the heat and stir in the yoghurt. Add the flour, put it in a bowl, cover with a tea towel and leave overnight at room temperature (allowing plenty of air space to draw yeast from).
  2. Day 2: Stir in the flour and water and repeat the process as day 1 but leave for 2 days.
  3. Day 4: Add the flour and water, mix well and leave again for 24 hours as day 1.
  4. Day 5: As day 4 – the mix will have turned a sort of grey colour and have bubbles in it.
  5. Day 6: The starter is ready to use. Measure out the 300 g of starter for the loaf and then either freeze the rest if you are not making bread again for a while or you can store the remainder in the fridge. This will slow the process but you will still need to feed your starter every couple of days with equal quantities of flour and water to keep it alive. Now you are ready to make your own sourdough loaf.

Note

  • This recipe is vegetarian and nut-free.
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