Mother Starter for Sourdough Bread Making

Makes 1 sourdough loaf

Free from Egg, Soya, Dairy, Nuts
Vegetarian, Vegan, Organic, Wholemeal, Without crystal sugar

Ingredients

Change Quantities:
  • Doves Farm Organic Artisan Grain Flour
  • still bottled water, at room temperature

MOTHER STARTER

You will need:

  • Doves Farm Organic Ancient Grain Flour such as Emmer, Spelt, Einkorn or Rye
  • Still bottled water at room temperature
  • Plastic bowl
  • Tablespoon
  • Clingfilm to cover
  • Thermometer to check ambient temperature is 22-24˚C/70-75˚F

Day 1

  1. On the first day put one tablespoon of flour and one of water into a bowl and mix together. Cover loosely and leave in a place where the temperature is 22-24˚C/70-75˚F for 12 hours.
  2. Later that day add one tablespoon of flour and one of water, mix together, cover loosely and leave in a warm place for 12 hours (24 hours from starting).

Day 2

  1. On day two, Stir in one tablespoon of flour and one of water, cover loosely and leave in a warm place for 12 hours (36 hours from starting).
  2. For the second feed on day two, mix in one spoon of flour and one of water, cover loosely and leave in a warm place for 12 hours (48 hours from starting).

Day 3

  1. On day three combine one tablespoon of flour and one of water into the culture, cover loosely and leave in a warm place for 12 hours (60 hours from starting).
  2. Later on day three blend one tablespoon of flour and one of water into the culture, cover loosely and leave in a warm place for 12 hours (72 hours from starting).
  3. The culture is now ready to be used to make a sourdough ferment to be used for baking. To keep the Mother Starter Culture going for future use, mix in one tablespoon of flour and one of water every day, cover loosely and leave in a place where the temperature is 22-24˚C/70-75˚F.

USING THE MOTHER STARTER

  1. The first step in sourdough bread making is to make a ferment with some of the mother starter to create an active culture that will leavened and rise the bread dough.
  2. For the ferment take 100g of the mother starter and mix it with 200g flour and 300ml water. Cover it loosely and leave in a warm place for 4 – 12 hours before using it to make the dough.

Follow this link to find this information in a handy table format.

Equipment

Plastic bowl, tablespoon, clingfilm, thermometer

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Ingredients

Change Quantities:
  • Doves Farm Organic Artisan Grain Flour
  • still bottled water, at room temperature
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