Sourdough Bread

Shopping List

Ingredients

  • Sourdough Starter:
  • Day 1:
  • 50g wholemeal flour
  • 50g water
  • Place the flour and water into a clean bowl and stir together until fully combined
  • Cover and leave at room temperature overnight
  • Day 2:
  • 75g wholemeal flour
  • 75g water
  • To the sourdough starter add 75g wholemeal flour and 75g water
  • Stir together until fully combined Cover and leave at room temperature overnight
  • Day 3:
  • Discard 100g of sourdough starter and add to it 100g water
  • 100g wholemeal flour
  • Add the flour to the starter, and mix in the water. Cover and leave overnight
  • Day 4:
  • Discard 150g of sourdough starter and add to it 100g water A
  • 100g wholemeal flour
  • dd the flour to the starter, and mix in the water. Cover and leave overnight. The starter should start to smell pleastantly sour with small bubbles appearing on the surface
  • Day 5:
  • Discard 200g of sourdough starter and add to it 150g water
  • 150g strong white flour
  • Add the flour to the starter, and mix in the water.
  • Cover and leave overnight. The starter should appear active and full of bubbles
  • Day 6:
  • The starter should be quite active now and be full of little bubbles and smell slightly sour
  • Discard 250g of sourdough starter and add to it 200g water
  • 200g strong white flour
  • Add the flour to the starter, and mix in the water. Cover and leave overnight
  • Day 7:
  • The starter should now be very active and full of bubbles. The starter is now ready to use.
  • Remember when making your sourdough bread always retain some sourdough starter which will be feed/refreshed ensuring you have some sourdough starter for the next dough
  • White Sourdough:
  • 500g strong white flour
  • 5g salt
  • 325g water
  • 150g sourdough starter
Back to recipe