Pete's Food Blog

9. Sep, 2021

Sourdough starter

Starter:

Note: Because I have had disappointments in the past with starters going mouldy; I have adopted meticulous cleanliness and the use of two ½ liter Kilner/Mason jars in this method.

Wash and sterilize 2 ½-Litre jars (30mins. at 140°C)

Step 1. Measure into the first jar, 115 g of wholemeal wheat flour (preferably organic), as well as 115 ml of tepid water (you may wish to go the whole hog and use spring or filtrated water) - mine comes from a well, so it has no additives.

Mix into a paste and put on the lid, without the rubber sealing ring. Store at room temperature.

Step 2. Put your second sterilized jar onto the scales (zeroing them if you can) and put in 115 g of the starter culture. Add to this 115 g of the same flour and 115 ml of water. Mix into a paste and put on the lid, without the rubber sealing ring. Store at room temperature.

Repeat step 2 every 24 hrs.

As for the discard, after 5 days you can start using it in recipes - there are many on the World Wide Web. I include a few in my later blogs eg. Seed crackers.

Days 3 - about 9

Repeat step 2 every 24 hrs.

Depending mainly on the warmth and characteristics of the flour you are using, you will reach a point when the starter doubles in volume within about 8-12 hours of feeding. It will have a strong fermenting smell and should have visible bubbles on the surface. 

You can also test the readiness by taking a teaspoonful of the starter (don't stir it beforehand) and dropping it into a glass of cold water. If it rises to the surface the starter is ready; if it sinks, continue the daily feeding regime.

Maintaining your starter:

Every 10 days or so feed it again with 115 g flour and 115 ml water and again leave it at room temp. for 4-5 hrs. before putting back into the fridge.

At some stage the jar will become to small and all you need do is remove half of the contents (use them in a recipe or give the starter culture to a friend) and then continue the maintennance feeding regime every 10 days or so.

On the day before you wish to make another loaf, take the starter out of the fridge, give it a double feed of 230 g flour and 230 ml of water, stir and leave at room temperature for 4-5 hrs before putting it back in the fridge for 12-18 hrs. After which, bring the starter back to room temperature before starting your baking.