There’s nothing quite like the taste of a fresh-baked sourdough loaf. The crusty exterior and soft, airy interior are simply irresistible. And now, with this easy recipe, you can learn to make your own sourdough starter from scratch!
To make the starter (day 1)
50g light rye flour
50g water
Additions to the starter (days 2-5)
50g flour
50g water
To make the starter, add the light rye flour and water to a bowl and mix together until smooth.
Decant into a large Kilner jar, place the lid on but do not seal it. You need for the air to be able to get to your starter and begin fermenting.
Repeat the steps for day one on day two, three, four and five.
Your starter should be nice and lively with some bubbling and a slight alcoholic aroma.
You can store your starter in the fridge now for up to two weeks, untouched.
