A sourdough starter is a paste made from a whole grain flour* and water that captures and develops wild yeasts to create the basis of leavening for sourdough bread making. This paste will need ‘feeding’ with flour and water about every 12 hours and must be kept in a warm place for 3 to 5 days to become active. Once the starter is active some of it is used to make a ferment which is eventually mixed with more flour and water to make breads such as a Sourdough Cob, Sourdough Spelt Wholemeal Loaf or Sourdough Pumpkin and Sunflower Bread.
Starter – use this handy chart to help you keep track of your feeding times.
Click this link to find a handy Sourdough Starter Chart which when printed has space for you to enter the day and time that you feed your starter with flour and water and to help monitor progress.
This Guide to Sourdough Making contains lots of hints and tips for successful sourdough bread making.
It started with a passion.Learn More