SOURDOUGH IS THE HEALTHIEST BREAD WE CAN EAT AND IS MADE MY ALLOWING THE DOUGH TO FERMENT NATURALLY, MEANING WE CAN CREATE A LOAF THAT IS FLUFFY AND SOFT ON THE INSIDE AND CRUNCHY ON THE OUTSIDE

THE KEY TO A GREAT SOURDOUGH IS CREATING A STARTER WHICH BASICALLY FERMENTS AND WILL BE USED AS THE RAISING AGENT FOR THE BREAD RECIPE. NOW SOURDOUGH ISN’T A QUICK BAKE BREAD BUT ONCE YOU HAVE MADE IT A FEW TIMES IT BECOMES SO MUCH EASIER TO FIT IT INTO YOUR ROUTINE!

NOW TO MAKE A STARTER IT CAN TAKE UPTO 7 DAYS- YOU JUST HAVE TO FEED IT A LITTLE FLOUR AND WATER EVERYDAY BUT ONCE IT’S MADE YOU CAN USE IT TO MAKE LOAF AFTER LOAF AND CAN CONTINUE TO FEED IT MEANING YOU DON’T HAVE TO START AGAIN

INGREDIENTS
1KG LIGHT RYE FLOUR
1 GLASS KILNER JAR (OR SIMILAR)
ELASTIC BAND OR STRING

RECIPE
DAY 1
MEASURE OUT 100G FLOUR AND 100G WATER AND MIX THEM TOGETHER IN A JAR. SCRAPE DOWN THE MIXTURE FROM THE SIDES AS MUCH AS POSSIBLE. COVER OVER WITH KITCHEN ROLL OR TEA TOWEL AND SET ASIDE TO REST FOR 24 HOURS. ADD THE ELASTIC BAND OR STRING ROUND THE OUTSIDE OF THE JAR TO USE AS A MARKER TO MEASURE THE GROWTH
THE WARMER THE ROOM THE BETTER IT WILL DEVELOP, SOURDOUGH STARTERS STRUGGLE IN LOWER TEMPERATURE
OVER THE NEXT WEEK YOU WILL WATCH YOUR STARTER BUBBLE AND GROW!

DAY 2
YOU MAY SEE SOME BUBBLES STARTING TO FORM BUT YOU DON’T NEED TO DO ANYTHING ELSE FOR A FURTHER. 24 HOURS

DAY 3
YOU NOW NEED TO DISCARD HALF OF OF THE MIXTURE OUT OF THE JAR – USE A SPOON TO SCOOP IT OUT AS ITS RATHER THICK AND STICKY.
THEN ADD A FURTHER 100G FLOUR AND 100G WATER AND MIX WELL. SCRAPE DOWN THE MIXTURE FROM THE JAR, COVER AND SET ASIDE TO REST FOR 24 HOURS. ADD THE ELASTIC BAND AS A MARKER

DAY 4
REPEAT WHAT YOU DID ON DAY 3! DISCARD HALF, ADD 100G FLOUR, 100G WATER – YOU SHOULD NOW START TO SEE DEVELOPMENT AND GROWTH.


NOW ANY DAY FROM NOW YOUR STARTER COULD BE READY TO BE MADE INTO A SOURDOUGH LOAF AND TO KNOW THIS YOU NEED TO PERFORM AND SINK OR FLOAT TEST. THE FIRST THING WILL BE TO SEE THAT GROWTH HAS OCCURRED AROUND 6-12 HOURS AFTER FEEDING. FILL A GLASS WITH COLD WATER AND SPOON A TINY BIT OF MIXTURE IN THE GLASS, IF IT FLOATS ON TOP OF THE WATER THEN IT IS READY TO USE, IF IT SINKS THEN IT NEEDS MORE FEEDING!

DAY 5
IF YOUR STARTER ISN’T FLOATING THEN IT’S STILL HUNGRY AND NEEDS MORE FEEDING SO KEEP REPEATING THE DISCARD HALF, FEED 100G FLOUR AND 100G WATER EVERY DAY UNTIL IT IS READY. I HAVE FOUND MOST TIMES IT IS READY ON DAY 4 OR 5

IF YOU ARE NOT READY TO MAKE YOUR LOAF YET THEN JUST KEEPING DOING THE SAME PROCESS UNTIL YOU ARE READY TO MAKE IT.

– ONCE YOU STARTER IS READY YOU CAN FOLLOW OUR SOURDOUGH RECIPE (COMING SOON) TO MAKE YOUR LOAF!
– ONCE YOU HAVE USED SOME OF YOUR STARTER OT MAKE A LOAF, YOU CAN CONTINUE TO KEEP FEEDING IT SO THAT IT IS READY TO USE AGAIN
– IF YOU DON’T WANT TO USE IT SO SOON AGAIN THEN YOU CAN SEAL THE JAR AND PLACE IT INTO THE FRIDGE, IT WILL BECOME INACTIVE. WHEN YOU ARE READY TO USE IT AGAIN, REMOVE IT FROM THE FRIDGE, FEED IT 100G WATER, 100G FLOUR AND CONTINUE TO DISCARD AND FEED FOR A FEW DAYS UNTIL IT IS BACK ACTIVE!

IT SEEMS LIKE A LOT OF INFORMATION BUT IT REALLY IS VERY SIMPLE AND TAKES JUST 1 MINUTE EACH DAY TO FEED IT AND ONCE YOU HAVE GOT IT THEN THE HARD BIT IS DONE!

• Instagram
• TikTok