For full instructions – follow our Sourdough Starter Care Guide here – below is an overview of this.
Ingredients:
- 1 pack of Sourdough by the Sea Organic Starter Culture – wet or dry
- 40g of water
- 40g of strong bread flour (organic white, wholemeal, rye, spelt – your choice!).
Day 1: Creating the Seed for Fermentation
- Mixing the Initial Starter:
- In a glass or plastic container, combine the starter (wet or dry) with 40g bread flour with 40-50ml of lukewarm water. Stir until well combined, forming a thick batter.
- Cover and Rest:
- Cover the container loosely with a clean cloth or plastic wrap. Allow it to rest at room temperature (around 70°F or 21°C) for 24 hours. This initial rest allows the natural yeast present in the flour to begin the fermentation process.
Day 2: The First Feeding
- Observation:
- After 24 hours, observe the mixture for small bubbles on the surface. You may notice a slightly tangy aroma.
- Discard and Feed:
- Discard half of the mixture (approximately 1/2 cup).
- Add another 1 cup of all-purpose flour and 1/2 cup of lukewarm water to the remaining mixture. Mix well to maintain a thick consistency.
- Cover and Rest:
- Cover the container loosely and let it rest for another 24 hours.
Days 3-7: Daily Feedings
- Daily Observation and Feeding:
- Check for bubbles, rise, and a pleasant tangy scent.
- Discard half of the mixture daily and feed the remaining starter with 1 cup of all-purpose flour and 1/2 cup of lukewarm water. Mix well.
- Consistency Check:
- Ensure that the starter maintains a thick but stirrable consistency. It should double in size within 4-6 hours of feeding, indicating a healthy and active starter.
Day 7 and Beyond: Your Sourdough Starter is Ready!
- Congratulations! By the seventh day, your sourdough starter should be bubbly, have a pleasant tangy aroma, and double in size within a few hours of feeding.
- Your starter is now ready to be used in sourdough recipes. Remember to feed it regularly if kept at room temperature or refrigerate and feed it weekly if not baking regularly.
Tips:
- Consistency Matters: A thick but stirrable consistency ensures a healthy starter. Adjust the water or flour content in your feedings if needed.
- Room Temperature: Maintain a consistent room temperature for your starter. Ideally, around 70°F (21°C) is suitable for fermentation.
- Patience is Key: It’s normal for the starter to take time to develop. Be patient and allow the natural fermentation process to work its magic.
This easy sourdough starter recipe is designed for beginners, providing a simple yet effective way to cultivate a lively and robust starter for your future sourdough baking adventures. Enjoy your sourdough journey!