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Makes: 750 ml sourdough starter
- 1 (7g) sachet dried active baking yeast
- 500ml warm water
- 250g plain flour
Prep:5min › Extra time:6days proofing › Ready in:6days5min
- In large non-metallic bowl, mix together dry yeast, warm water and flour and cover loosely. Leave in a warm place to ferment, 4 to 8 days. Depending on temperature and humidity of kitchen, times may vary. You will need to feed the starter once a day for the 7 days with 40g plain flour, 40ml warm water and 1 pinch of sugar.
- When mixture is bubbly and has a pleasant sour smell, it is ready to use. If mixture has a pink, orange, or any other strange colour tinge to it, bin it! Keep it in the refrigerator, covered until ready to bake.
- When you use starter to bake, always replace with equal amounts of a flour and water mixture with a pinch of sugar. Mix well and leave out on the counter until bubbly again, then refrigerate. If a clear to light brown liquid has accumulated on top, don't worry, this is an alcohol base liquid that occurs with fermentation. Just stir this back into the starter, the alcohol bakes off and the wonderful sourdough flavour remains.
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