For this sourdough starter, there is no yeast required – just flour and water. Once established you can share your sourdough starter with family and friends and if stored correctly this can last for months, even years!
Once you've made your sourdough starter, you can make these delicious recipes:
Sourdough Stuffed Crust Pizza
Weigh 70g of the strong white flour into a 1 litre jar with a loose fitting lid and add 70ml of warm water. Stir well until all the lumps have gone.
Seal the jar and leave in a warm place.
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.
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.
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.
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.
To make a sourdough loaf, try our BakingMad.com recipe.
The easiest way to follow a recipe
16 September 2020
Looking above I think some are confusing sourdough bread with soda bread. Sourdough needs starter and soda bread doesn’t. Is that right? I have tried to make starter a few times but never works out.
That is correct Sourdough requires a starter whereas soda bread does not. Sourdough uses its naturally occurring yeast which has lactic acid in it, while soda bread uses buttermilk. The reactions from both breads produce carbon dioxide bubbles which help the bread rise.
Hope this helps,
07 August 2020
I always use Allison's flour to make my Soda bread and have been doing so for years.
You make a white or brown soda loaf without the need to make a starter.
19 July 2020
Don't you need to 'thin' out the recipe each day. Otherwise you end up wit 490g of starter?
16 May 2020
I have used self rising flour. Is that ok or not?
Generally we would recommend to use white bread and wholemeal bread flours, but you can basically use whatever flour you have except self raising flour, you cannot use anything with a raising agent in, it needs to be just flour.
Hope this helps
25 April 2020
I agree with the comment above, about “fleshing our” the instructions....a lot of us are baking bread for the first time, and it seems to me that these recipes, and methods are written by experts, who assume we know more than we do! I’m an experienced baker, but not with bread. The “starter” is obviously crucial, but I too don’t know what is meant by a “little” feed, when some has been used... do I make it back up (over a few days) to the same volume that I started off with? There are so many different opinions around, but I would rather stick with just one source, as long as the methodology is suitable for us furloughed beginners! Thanks!
16 April 2020
I think the instructions needs a bit more fleshing out (unless I just need more experience).
1. It says a loose fitting lid in step 1, but then step 2 says to seal the jar. Should this be airtight or not?
2. When it's made and in the fridge, and then I take it out to use (I assume I only take the amount I need?), how much is a 'little' feed?
11 January 2020
My 2nd attempt was successful but only after advice on ideal fermentation temperatures. It could do with a little more info on this. I am now looking forward to trying your sourdough bread recipe ! 🙂
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