The first step towards making your own sourdough, is a starter.
And it’s not just great for sourdough; it’s perfect for adding depth of flavour to all of your bread recipes, especially pizza! Look out for that recipe shortly…
Sourdough is perhaps the most flavourful of all breads, and making it is a real labour of love. And it all begins with a simple starter.Making your own starter is very easy, but it does take a while – it will be at least a week before you can make bread with it. And by the time it’s ready to use, you’ll be desperate to make your first loaf!
- 50 g water
- 50 g bread flour
- 1 tsp liquid sugar (honey/corn syrup/malt syrup/golden syrup)
- In a small bowl, combine all the ingredients together with a spatula.
- Cover the bowl with cling film, and leave at room temperature for 24 hours.
- Mix the starter thoroughly, and then pour most of it away, leaving just a tablespoon or so in the bottom of the bowl.
- Add another 50g of water and 50g of bread flour, and mix again. Cover the bowl with plastic wrap, and leave at room temperature for another 24 hours.
- Refresh the starter in this way every 24 hours, for about 2 weeks, until it smells tangy and alcoholic.
- Once the starter is ready to use, refresh every 3 days if storing at room temperature, or every week if storing in the fridge.
- For long term storage of your starter, I recommend a non-reactive container (plastic or glass) with a loose fitting lid. A terrine jar without the rubber seal, like in the picture, is a perfect choice.
Serving: 1g | Calories: 181kcal | Carbohydrates: 36g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Iron: 0.5mg