Sourdough starter

 

This is a slow process but you have to be patient, It’s worth it.

Day 1.  In a container mix together 50g of strong white flour and 100ml of water.  Keep this in the fridge overnight.

Day 2. In the same container add another 50g of strong white flour and 100ml of water and mix thoroughly and keep in the fridge. At  this stage you won’t see anything happening and the mixture will look quite flat.

Day 3. Repeat the last step – 50g of flour and 100ml of water.

Day 4. The same again. At this stage you may see  signs of life in the form of some bubbles on the surface and a change in texture.

Day 5. Add another 50g of flour and 100ml of water. You should see a marked change in texture and consistency.

Day 6. You should now be able to use your starter to make a loaf.

Whenever you do make bread with your starter,  remember to leave some in the container. To this  you can add a little flour and a little water every couple of days until your next baking session. In this way your starter will last for years.

 

                                              This is how the starter looks at the first stage.

 

                                        This is the starter on about day 6. You can see it's full of life.