Prep 24 h
Cook 120h


    Day 1

    50 gms flour (white, wholegrain rye, wholemeal/whole-wheat)

    50 gms cold water


    Day 2, 3, 4 and 5

    1 tbsp flour (white, wholegrain rye, wholemeal/whole-wheat)

    1 tbsp cold water 

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Ingredient Substitution Guide


Day 1: 

Mix the flour and water together in a jar. Cover with a dish towel and leave it at room temperature for 24 hours.

Day 2, 3, 4 & 5:

On each consecutive day, add the extra flour to your existing starter and mix in. By day 5 the starter should be lively, with some bubbling and a slightly fermented aroma.

Screw the lid on the jar or transfer the starter to an airtight container and store in the refrigerator.

Use the starter at least once a fortnight. Before using, feed with 75 gms flour and 75 gms water, or whatever volume your recipe requires, and leave at room temperature for 8 hours.

Recipe courtesy: Matthew Jones – Founder, Bread Ahead Bakery and School, Expo 2020 Dubai