For the starter:
150g organic stoneground wholemeal flour
150g lukewarm water
- Mix & tip into kilner jar.
- Leave for 2 days in a warm room.
- Bubbles should have starter to appear and it should have risen slightly.
- Discard about 3/4 of the starter keeping about 50g.
- Feed your starter by mixing in 100g of tepid water and then 100g of organic stoneground wholemeal flour.
- Repeat this process for 5 days.
- Your starter should now appear very active. A few hours after feeding it should be bubbly, well risen and smell pleasantly sour.
- Your starter is now ready to make bread.
Caring for your starter
- Keep your starter in the fridge in a kilner jar.
- The cold temperature will slow down the activity of the yeast and the lactic bacteria. This means it doesn’t need to be fed so often.
- Your starter will survive happily for up to a week in the fridge without feeding.
- To refresh the starter take 80g of the starter and add 100g of water, 100g strong white flour & 20g of wholemeal flour.
- Place back in the fridge.