Starter – use this handy chart to help you keep track of your feeding times.
- On the first day, put one tablespoon of wholemeal spelt flour and one of water into a 500ml glass bowl and mix together.
- Wet a clean tea towel, wring it out well, lay it over the bowl and leave in a warm place for about 12 hours.
- After the 12 hours have passed, add another tablespoon of flour and another of water, mix together, cover with the damp tea towel and leave for another 12 hours.
- On day two (24 hours since beginning your starter), stir in a third tablespoon of flour and a third spoon of water, stir to mix, cover again with the damp tea towel and leave in a warm place for 12 hours.
- For the second feed of day two, add a tablespoon of flour and one of water, stir to mix, cover with the tea towel and leave in a warm place for 12 hours.
- For the first feed of day three (36 hours since beginning your starter), increase the feed by adding two tablespoons of flour and two of water, stir to mix. Re-damp the tea towel if necessary, lay it over the bowl and leave in a warm place for 12 hours.
- On the second feed of day three, add one tablespoon of flour and another of water, mix together, cover with the damp tea towel and leave for another 12 hours.
- At this point your starter should be bubbly and ready to create your ferment. If the starter is not showing bubbles, repeat the 12-hour feed and water routine, and ensure the starter is kept in a warm place.
- Once your starter is bubbly, stir it and measure 25g of the starter into a large mixing bowl. Either dispose of any unused starter or keep it, feed it regularly and use it for sourdough breadmaking.
- Pour on half the milk, mix into a smooth paste then mix in the remaining milk.
- Add the sugar and 150g white spelt flour, beating until well mixed and lump free.
- Cover with the damp tea towel or inverted bowl and leave in a warm place for 4-12 hours, or overnight, until bubbles appear.
- Put a little oil into a frying pan, roll it around to cover the surface and heat until nice and hot.
- Sieve the baking powder into the batter and beat well with a whisk.
- Pour some of the sticky batter into the pan to make 75mm/3” circles and cook over a medium heat.
- When the bubbles appear on the surface start to fry and when the base is golden turn the pancake over and cook the other side.
- Transfer the cooked pancakes to a plate and repeat with the remaining batter.
- Serve the pancakes warm with a syrup of your choice.
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.