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Sourdough Starter Begun from Flour and Water, and Dried for Keeping
A sourdough starter needs nothing but flour and water: mixed and kept warm, it is colonised by wild yeast and lactobacilli from the flour, the water and the air. Feed it every day for a week or two until it bubbles and a spoonful floats in water. Dry a portion thin to keep as a starter culture.
The picture: a bubbly sourdough starter.
Beginner
Two weeks
Instructions
1
1
Mix
Mix
Stir equal weights of wholemeal wheat or rye flour and water into a paste in a jar, cover it with cloth and keep it warm, about 25-30 °C.
Materials for this step:
Whole Wheat Flour0.5 kg
Rye Flour0.2 kg
Water1 literTools needed:
Glass Jar
Muslin Cloth
Wooden Spoon Set
Balance Scale
Thermometer2
2
Feed daily
Feed daily
Every 24 hours keep part of it and stir in fresh flour and water (step 5). Go on for one to two weeks.
Tools needed:
Glass JarWooden Spoon SetBalance Scale
Bowl3
3
Test it
Test it
It is ready when it is bubbly and a spoonful floats in a bowl of water. Keep feeding it to keep it active.
Tools needed:
BowlWooden Spoon Set4
4
Dry some for keeping
Dry some for keeping
Spread a few spoonfuls of active starter thinly on a tray and let it dry at room temperature, then crumble it and keep it in a closed jar as a starter culture (ours).
Tools needed:
Flat Drying TrayGlass Jar5
5
Feeding
Feeding
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