Sour Dough Starter

Description

For anyone interested in trying to make their own sourdough bread but not sure where to start, I’ve written a beginner-friendly tutorial.

When you purchase sourdough starter from me, I’ll send you two recipes to help you get started: Sourdough Sandwich Bread and Sourdough Waffles/Pancakes.

Sourdough Bread Schedule (for Sandwich Bread Recipe): If you want a baked loaf ready on Saturday, here’s the schedule I use:

Thursday:

1. Remove the sourdough starter from the fridge in the morning. At this stage, the starter is considered discard.
2. Mix equal parts starter, water, and bread flour (55g each).
3. Leave on the counter until it doubles in size (usually by mid-afternoon, around 3pm). At this stage, the starter is now active.
4. Leave on the counter overnight.

Friday:

1. Mix equal parts starter, water, and bread flour (100g each).
2. Leave on the counter until it doubles in size (again, usually by mid-afternoon). The starter is now active.
3. Follow your sourdough recipe — many call for an overnight rest.
4. Place any extra starter in the refrigerator for next weekend.

Saturday:

1. Bake your bread according to your sourdough recipe.

Serves

~100g