Deptford Sourdough Starter

Sourdough Starter (5) BLOG

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.

Sourdough Starter (14) BLOG

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.

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