Sourdough bread starter recipe

Sourdough bread starter recipe

The basic starter recipe is the same, whether you use white, rye or whole wheat flour as your base

Last updated:
Cuisine:British
Cook time:120h
Prep time:24h
Servings:4

Ingredients

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 

Method

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

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