Simple Sourdough Starter
Use bread flour to make a sourdough starter. Feeding (adding more flour and water) at the same time each day will make it easier for you remember to feed it. However, if you do it later, it will still work! After 4 days, transfer your starter to the fridge. No starter is discarded in this method.
Equipment
- 1 container with lid to hold at least 200 ml of liquid
- 1 Jug
- 1 spatula or wooden spoon
- 1 Digital scales
Ingredients
- 200 gr white bread flour
- 200 ml water about 22C or 70F
- 5 ml honey preferably local honey
Instructions
- Use your container for mixing.
Day 1
- Mix 50 gr flour, 50 gr water and 5 ml (1 teaspoon) of honey together. Place the lid lightly on top and leave at room temperature.
Day 2
- Add 50 gr flour and 50 gr water and mix well. Place the lid on top. Leave at room temperature.
Day 3
- Add 50 gr flour and 50 gr water and mix well. Place the lid on top. Leave at room temperature. You should see a few bubbles appearing.
Day 4
- Your mixture should be very bubbly today. If you are going to use it for bread, add 100 gr flour and 100 ml water first thing in the morning. It will be ready to use about 2:30 pm.
- You will now keep your starter in the fridge. Feed it 100 gr or flour and water on the morning of when you want to use it. It will be ready to use about 2:30 pm
Notes
If you want to make a rye starter, start with white flour, then start feeding it with rye flour after day 4 instead of white flour.
Tried this recipe?Mention @Breadbakerdani or tag #SevernBitesBreadmaking!
