Before making sourdough, you need to create a starter which is the raising agent in the bread. You’ll need kitchen scales to weigh the ingredients (yes, including water!). For more precise measurements, use digital scales if you have them.
Note: (7 days)
- 210g wholemeal plain flour
- 360g lukewarm water
- 150g plain flour
On day 1, combine 60g wholemeal flour and 60g water in a medium sealable glass jar. Loosely place lid on the jar to cover, without sealing too tight. Set aside in a warm, draught-free place for 2 days or until mixture starts to bubble and smell slightly sour.
On day 3, transfer the starter to a clean bowl. Place 60g of the starter in a clean jar. Add 30g plain flour, 30g wholemeal flour and 60g water to the starter in the jar and use a small spoon or chopsticks to stir until well combined. Cover jar and set aside for 24 hours, discarding the remaining starter in the bowl. (This process is called ‘feeding’ the starter.) Repeat feeding two more times, cleaning the bowl and jar between each feed, setting aside for 24 hours after each feed.
On day 6, repeat feeding 2 more times using remaining plain flour, wholemeal flour and water, setting aside for 12 hours after each feed.
On day 7, the starter should be ready to use (to test the starter, see tip). Measure out 100g of starter, then follow the homemade sourdough recipe.