Sourdough Part 1: The Starter

Hello to my wonderful Wellness Friends <3

Below is this week’s Blog post where I share my partners delicious sourdough recipe… Part one! Which I will explain how to make a sourdough starter (with a little help from him, of course). In just 5 to 7 days you too could be baking your very own sourdough at home.

With gratitude,

Zoe. X

What you will need.

• Bread flour

• Water (preferably filtered)

Instructions

1. Day 1:

   • In a jam or Kilner jar, mix 50g of bread flour with 50g of water. Stir until you have a thick, smooth batter. Cover loosely with a lid or a cloth and leave it at room temperature for 24hours.

2. Day 2:

   • Check your mixture. You might see some bubbles forming, which is a good sign. Discard half of the mixture (about 50g) and add 50g of water and 50g of bread flour. Stir, cover loosely, and leave it at room temperature for another 24 hours.

3. Day 3:

   • Some more bubbles may have formed by now. Discard half of the mixture again and feed it with 50g of water and 50g of bread flour. Stir well, cover loosely, and leave it for 24 hours.

4. Day 4:

   • Discard half of the mixture and feed with 50g of water and 50g of bread flour. Stir, cover loosely, and leave it at room temperature for 24 hours.

5. Day 5:

   • Your starter should be bubbly, have a tangy smell, and double in size within a few hours of feeding. Discard half of the mixture and feed with 50g of water and 50g of bread flour. Stir well, cover loosely, and leave it for 24 hours.

6. Day 6:

   • Repeat the feeding process as on Day 5. Your starter should be active and ready to use for baking. If it's not quite there yet, continue feeding it for a few more days.

7. IMPORTANT: Make sure the starter is covered loosely, as it expands it will create pressure and could lead to a mini explosion! or a cracked jar.