Sourdough Starter
This is the easiest method to make your own starter
Ingredients
for the pre-ferment
- 1 kg bread flour, divided
- 1 l water, divided
Method
for the pre-ferment
- Place 250g flour and 250mls water into a plastic bowl
- Mix together using a fork and cover with cling film
- Make several holes in the cling film and place in a warm, draft free place
- After 24 hours pour off 150g of your starter and set aside
- Discard the rest in your dustbin
- Feed by placing 250g flour and 250mls water into the plastic bowl
- Add the starter, cover as above and set aside as above for 12 hours
- Once again pour off 150g and feed as above
- Set aside for 12 hours and then repeat the feeding process
- Set aside for 24 hours by which time little bubbles should have formed
to create a 100% hydration
- Weigh your starter *
- Add equal amounts of flour and water
- Mix well and store in a sterilised glass bottle
Notes
* I weighed off 200g starter and added 200g flour and 200g water.
I feed my starter each week by removing 125mls and adding 60mls flour and 60mls water
I feed my starter each week by removing 125mls and adding 60mls flour and 60mls water