Sourdough Starter in Jars

How to Make a Sourdough Starter

Sourdough Starter (1)

Sourdough Starter Recipe

A sourdough starter kick-starts the baking process – it’s where the magic of sourdough begins!

Ingredients & Method:

  • 100g unbleached flour
  • 130 – 140mls of spring water at 26ºC
  • 4g (or one small teaspoon) of malt
  • Duration: 24 to 36 hours

Mix ingredients together in a bowl and cover with cling-film. Place in a warm draft-free area for 24 to 36 hours.

After this time your starter should show faint signs of activity (aeration upon the surface), taste sour, and be sharp in flavour. If this occurs your starter is ready for its first feed using a refreshment recipe.

1st Feed

  • 100g unbleached flour
  • 130 – 140mls of spring water at 26ºC
  • 4g (or one small teaspoon) of malt
  • Duration: 8 to 12 hours

Add ingredients to your starter and stir well to combine. Leave covered in a bowl in a warm draft-free place for 8 – 12 hours.

During this period, you must observe the starter during fermentation. You’re looking for definite signs of activity to confirm the starter is alive. After 12 hours, your starter should be fermenting, with visual signs of bubbles rising to the surface.

2nd Feed

  • 100g unbleached flour
  • 130 – 140mls of spring water at 26ºC
  • 4g (or one small teaspoon) of malt
  • Duration: 4 to 6 hours

Remove and discard 50% of the starter in preparation for its second feed.

Add ingredients to your starter and stir well to combine. Leave covered in a bowl in a warm draft-free place for 4 – 6 hours.

3rd Feed

  • 100g unbleached flour
  • 130 – 140mls of spring water at 26ºC
  • 4g (or one small teaspoon) of malt
  • Duration: 8 to 12 hours

Remove and discard 50% of the starter in preparation for its third feed.

Add ingredients to your starter and stir well to combine. Let the starter develop in a covered bowl in a cool environment for 8 – 12 hours.

By day three you should have the makings of the beginning of a healthy starter. For best results, the starter would require at least three further feeds. Remember to discard 50% of the starter with every feed.

Ready for baking

In a new bowl place 190 grams of your starter and set the remaining aside.

With the 190 grams starter, feed by doubling the recipe above and leave to develop for 8 – 12 hours. You can now use this starter to make your sourdough bread.

With the starter you have set aside, continue the feeding process to ensure you have sufficient starter to split for the next day’s sourdough.

Keen to learn more about how to bake sourdough? Try one of our Breaducation courses.
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