Refrigerated it can rest for weeks. Day 1:To begin your starter, mix 50g flour with 50g tepid water in a jar or, better still, a plastic container. Stir until well combined to make a thick, smooth mixture. Do this for up to 5 days or until the starter is bubbling. This is the ideal point we need to “refresh” the starter. By continuing to browse the site, you are agreeing to our use of cookies. Bring the remaining starter back to full and active volume by feeding daily with 75g (3oz) strong white flour and 75ml (3fl oz) water. Mix in 75ml (3fl oz) water to loosen then stir in 75g (3oz) strong white flour, strain through a sieve into a medium jug. Scrape down the sides and loosely cover the container with cling film or with a clean kitchen towel secured with a rubber band (I often just remove the rubber seal from the jar and just lay the lid back on top – do not seal tightly!!!). After this revert back to instructions for regular baking. But don’t worry if you don’t, it’s all good still. This is good news! Mix 50g flour with 50g tepid water and stir into yesterday’s mixture. This is especially useful if you don’t bake every day. It should be starting to bubble and smell sour. Discard all but 113 grams (a generous 1/2 cup). You will initially need two storage jars, but this is just how I do things. Click to enable/disable essential site cookies. If you refuse cookies we will remove all set cookies in our domain. 30g flour (in this case I’m using 15g organic rye flour and 15g organic white flour) Day 2:Mix 50g flour with 50g tepid water and stir into yesterday’s mixture. Those which are beneficial to sourdough making, including lactic and acetic acid bacteria, will multiply well alongside the yeasts present. Due to security reasons we are not able to show or modify cookies from other domains. Friday morning it gets fed, then saturday morning you can start to prepare the dough. Note that blocking some types of cookies may impact your experience on our websites and the services we are able to offer. The longer the starter has been dormant, the more times it will need to be refreshed – the process of pouring off half the starter and replacing it with new flour and water – to reactivate. A detailed set of video instructions on how to get a sourdough starter going from scratch. Total weight after day 3 = 120g (day 2 starter, minus the 60g we threw away, plus 30g flour and 30g water). Try the No Knead Sourdough as your first loaf. Changes will take effect once you reload the page. Do this for up to 5 days or until the starter is bubbling and will be ready to use. Store covered at room temperature for another 24hrs. I’d take a rest now, maybe pour a G&T to recover from all that hard work. You are free to opt out any time or opt in for other cookies to get a better experience. As the natural yeast consumes the sugars in the flour, they fart out carbon dioxide, resulting in bubbles (I’m giggling, farts are funny!). A day before using it in baking, remove from fridge, uncover and bring up to room temperature so it is active and bubbly again. Discard half the mixture, refresh with the same quantities of water then strong white flour and set aside covered for another 24hrs. My own preference is to use only organic flour. Flour (I’m going to use organic rye flour and organic white bread flour) Now our Mother will be down to 70g. You may be able to find more information about this and similar content at, Good Housekeeping, Part of the Hearst UK Fashion & Beauty Network. Seriously hard work this sourdough lark isn’t it? Leaving us with 120g Mother in our jar. Starter should be full of bubbles and ready to use. The Hobbs House Bakery Sourdough Starter is a living, multi award winning wild yeast culture. ), then I get my starter out of the fridge on a Thursday morning, allow it to come to room temperature. Yeast is present on the surface of cereal (eg wheat, rye) grains. I want to offer and share information, tips, techniques, recipes and tools for the home baker, with an above average interest in the art of sourdough bread making. You’ll need to look after it, but naming is optional! 30g water (preferably filtered and room temperature). Click to enable/disable Google reCaptcha. Well, that’s it for 24 hours. That being it rises, maybe doubling or even tripling in volume (depending how farty your yeasts are), before collapsing and sinking back down. Leave it at room temperature and it should become active again. Some of the yeast cells will become dormant and the mixture will turn thick and grey with a dark brown liquid on top. Yep, we’ll feed our Mother exactly as we did from day 3, 15g rye flour, 15g white flour and 30g filtered room temperature water. Feed starter with 75g (3oz) strong white flour and 75ml (3fl oz) water. Weigh out the flour and water for today. In a 1litre (13/4 container (with a lid), mix 50ml (2fl oz) water, 15g (1/2oz) raisins, 3tbsp strong white flour and 4tsp natural yoghurt together. That’s all your wild yeast needs to feed and grow. When it’s ready, it should smell like yogurt. We’ll refer to this later on as a 100% starter. If we don’t throw some away now we’re going to end up with a mountain of starter by the time we’ve finished. We earn a commission for products purchased through some links in this article. You’ll notice in the photographs of my starter jar a black line. Please be aware that this might heavily reduce the functionality and appearance of our site. Store covered at room temperature. You won’t believe the amount of times I’ve blocked the kitchen sink! A sourdough starter is a paste made from wholemeal flour and water that captures and develops wild yeasts to create the basis for leavening for sourdough bread making. Each day mix in 75ml (3fl oz) water to loosen then stir in 75g (3oz) strong white flour. Repeat this process each day until the starter is frothy, active and ready to bake with. Set aside at room temperature but cover loosely with a clean tea towel.