Day 1
50g flour
50g 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
50g flour
50g water
- To the sourdough starter add 50g wholemeal flour and 50g water. Stir together until fully combined.
- Cover and leave at room temperature overnight.
Day 3
100g flour
100g water
- Throw away 100g of the starter.
- To the remaining starter, add the 100g flour to the starter and mix in the 100g water.
- Cover and leave overnight.
Day 4
100g rye flour
100g water
- Throw away 150g of the starter.
- To the remaining starter, add the 100g flour to the starter and mix in the 100g water.
- Cover and leave overnight. The starter should start to smell pleasantly sour with small bubbles appearing on the surface.
Day 5
150g rye flour
150g water
- Throw away 200g of the starter.
- To the remaining starter, add the 150g flour to the starter and mix in the 150g water.
- Cover and leave overnight. The starter should appear active and full of bubbles.
Day 6
200g flour
200g water
- The starter should be quite active now and be full of little bubbles and smell slightly sour.
- Throw away 250g of sourdough starter.
- To the remaining starter, add the 200g flour to the starter and mix in the 200g water.
- Cover and leave overnight.
Day 7
- The starter should now be very active and full of bubbles and 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.