Best sourdough starter recipe
- 25g strong white bread flour
- 25g rye flour
- 50g warm-to-the-touch water
- STEP 1
Mix 25g strong white bread flour, 25g rye flour and 50g warm-to-the-touch water (weigh it for accuracy) well, and leave, loosely covered, for 24 hours at room temperature. There may not be too many bubbles at this stage.
- STEP 2
The next day, add 15g more of each flour to the starter and 30g of water. Mix well and, again, leave loosely covered at room temperature for another 24 hours.
- STEP 3
Repeat this second step every day for the next four days and the starter will begin to bubble and rise more with each feed.
- STEP 4
Before you want to make your first loaf, you will need to discard all but 4 tbsp of this starter (you can use it to make, crumpets, muffins, pancakes), feed again with the same amounts of flour and water and leave for 8 hours. This will then be the starter you will use to make loaves with – just remember to keep some of this back every time you bake to make loaves next time.