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…
- 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.