- Skill level:medium
Membership sign upSign up
- 490g 17⅜ oz Strong white bread flour (we like Allinson) Strong white bread flour
- 490ml 16⅝ fl oz Warm water
The Method Enter Bake mode
Classic mode Step 2
Seal the jar and leave in a warm place.
Classic mode Step 3
Every day over 7 days, feed the starter with another 70g of flour and 70ml of water, stirring well to make sure there are no lumps. Make sure that any flour settled at the bottom of the jar is incorporated when stirring.
Classic mode Step 4
After 3 or 4 days bubbles will start to appear as the flour and water chemically react together. If your sourdough looks as though it has seperated, don’t worry, simply give it a good mix and continue to store in a warm place.
Classic mode Step 5
At the end of the 7 days the sourdough starter can now be stored in the fridge until you are ready to use it. If you don’t place on using it regularly feed once a week or fortnightly to keep it alive and bubbling.
Classic mode Step 6
When you are ready to make your sourdough loaf, take the starter out of the fridge the day before you need it and give it a little feed.
Classic mode Step 7
To make a sourdough loaf, try our BakingMad.com recipe.