Sourdough StarterIt's easier than you think to create healthy, delicious homemade sourdough bread from scratch The basis of sourdough is a homemade yeast starter created from airborne yeast particles, which can be kept and used for baking for years if kept in the right conditions! The nature of creating it, means it will have it's own unique taste, so it's fun to give it a name and share with friends!
Carr's Strong White flour
1 litre clear jar with lid
Spatula / spoon
Waterproof marker (to name your starter!)
CREATE YOUR STARTER…
1. Mix 100g of flour with 125ml slightly warm water
2. Stir until all the lumps have gone to give you a smooth, thick batter.
3. Leave the jar open for a couple of hours to allow the airborne yeast particles in, then put the lid on.
4. Leave for 24hrs at room temperature (approx 20-24˚C).
FEED YOUR STARTER!
1. After 24 hours feed your starter!
2. Scoop out half of the mixture and throw away.
3. Replace with 100g Carr’s Strong White flour and 125ml tepid water.
4. Stir well to create a smooth batter.
5. Repeat this for the next 6 days
CARING FOR YOUR STARTER …
1. After a few days bubbles should start appearing on the surface.
2. It will start to smell of yeast with a slight acidic edge.
3. The time this fermentation occurs will vary, but by the 8th day it should be quite bubbly and smell sweet.
4. To test your starter for baking, put a small amount on a teaspoon and drop into a glass of water. If the batter sinks continue discarding and feeding, if it floats- you’re ready to bake!