How To Make A Sourdough Starter
Ingredients 250g solid white bread flour, ideally natural or stoneground Method Day 1: To start your starter, blend 50g flour in with 50g lukewarm water in a glass container or a plastic compartment (stay away from anything metallic). Ensure all the flour is consolidated and leave, semi-uncovered, at room temperature for 24 hrs. Day 2: Blend 50g flour in with 50g lukewarm water and mix into the previous combination. Ensure all the flour is joined and leave, semi-uncovered, at room temperature for another 24 hrs. Day 3: Blend 50g flour in with 50g lukewarm water and mix into the previous combination. Ensure all the flour is consolidated and leave, semi-revealed, at room temperature for another 24 hrs. Day 4: You should begin to see some movement in the blend now;(this is the place where the glass container proves to be useful) there ought to be a few air pockets shaping and rising on top. Blend 50g flour in with 50g lukewarm water a...