Making your first sourdough starter might feel like hard work—it requires feeding, patience, and a little bit of love. Before you know it, with only two ingredients you’ll have a happy little jar of magic that just keeps on giving. We’ve rounded up our top tips to help you along the way.
What flour should I use then making my starter?
We choose Allinson’s Strong White flour because the high protein levels provide extra structure and support meaning you get a good rise and chewy texture.
How frequently should I feed my starter?
Try to feed your stater at the same time each day and by establishing a schedule this will help to train your starter to rise and fall predictably.
How hot should the water I feed my starter with be?
We use tepid water, so no hotter than 36°C.
How will I know if my starter is working?
You'll know your starter is working when it’s bubbly, doubles in size, and smells pleasantly tangy. If it rises well after feeding, you’re on the right track! Want to test? Drop a spoonful in water—if it floats, it’s bake-ready!
Our final top tip is to keep your jar clean by using a small rubber spatula to scrape down the sides of the jar.
Weigh 100g of the Allinson’s Strong White Bread Flour into a bowl, add 100ml of tepid water stir well with a small silicone spatula until all the lumps have gone. Transfer the mixture to clear jar with enough space for the mixture to double in size.
Cover the jar loosely with the lid or pop over a muslin lid as the starter needs to be able to breath. Make a note of the height of the starter, a rubber band can be used to mark the starting point. Store the jar in a warm place away from draughts for 24 hours.
Step 2
Day 2
Look for signs of fermentation by checking if any small bubbles have appeared on the surface of the starter. Bubbles indicate that fermentation is underway and there should be a slight acidic smell. Stir gently once or twice to oxygenate the mixture. Cover the jar again then return the jar to a warm place for another 24 hours.
Step 3
Day 3
The starter should now have bubbles on the surface and smell almost milky. It is now time to begin the feeding process. As the starter begins to develop, your starter will rise, and bubbles will be visible on the surface. When your starter falls back this is an indication that it is time to feed it again. Discard some of the starter leaving just 50g in the jar
Feeding the starter
Add 100g of the Allinson’s Strong White Bread Flour and 100ml of tepid water to the reserved 50g starter and mix gently with a small silicone spatula making sure that any flour settled at the bottom of the jar is incorporated when stirring. Change the level of the rubber band to reflect where the mixture is now. Cover loosely with a lid or muslin and return to a warm place for another 24 hours.
Step 4
Day 4 to 7
Repeat the feeding process as day three. 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 separated, simply give it a gentle mix and continue to store it in a warm place.
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 plan on using it regularly, feed the mixture once a week or fortnightly to keep it alive and bubbling. Follow the same feeding regime as described on day three but use equal parts of starter flour and water i.e. 50g of each.
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