Free UK delivery on all orders

01566 777567
Basket 0
Shopping Bagx
S<
Home > Blog > #Sourdough September!
#Sourdough September!
Nomads
7th September 2020

#Sourdough September!

sourdough

 

How to Make a Simple Sourdough Starter

 

Always wanted to make your own sourdough loaf but been put off by slightly daunting talk of needing a ‘sourdough starter’?

Well, you’re in luck! This month is officially #SourdoughSeptember, so we’ve pulled together a quick Nomads guide to baking sourdough to help you demystify this tasty bread recipe!

Sourdough is one of the simplest and oldest forms of leavened bread in the world, even predating Ancient Egypt!

It has grown to become one of the most popular types of bread and has the added bonus of not using conventional yeast, so long as you have a sourdough starter. Despite all the mysticism and lore about creating a ‘starter’, when broken down, it’s merely a naturally fermenting mixture of flour and water.

 

 

sourdough

 

Here’s our simple, day by day guide to starting and maintaining your sourdough starter:

 

Day 1

To begin your starter, mix 50g flour with 50g tepid water in a jar or, better still, a plastic container. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for 24 hrs.

 

Day 2

Mix 50g flour with 50g tepid water and stir into yesterday’s mixture. Make sure all the flour is incorporated and leave the mixture, semi-uncovered, at room temperature for another 24 hrs.

 

Day 3

Mix 50g flour with 50g tepid water and stir into yesterday’s mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.

 

Day 4

You should start to see some activity in the mixture now; there should be some bubbles forming and bubbling on top. Mix 50g flour with 50g tepid water and stir into yesterday’s mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.

 

Day 5

The mixture should be very active now and ready for making your levain (starter). If it’s not bubbling, continue to feed it daily until it does. When it’s ready, it should smell like yogurt.

You now have a starter, which is the base to the bread. You’ll need to look after it, but naming is optional! Keep it in the fridge (it will stay dormant) and 24 hrs before you want to use it, pour half of it off and feed it with 100g flour and 100g water.

Leave it at room temperature and it should become active again. The longer the starter has been dormant, the more times it will need to be refreshed (the process of pouring off half the starter and replacing it with new flour and water) to reactivate. If your starter is ready to use, a teaspoonful of the mixture should float in warm water.

Congratulations! Your starter is born and can now be used to make white sourdough bread.

fb tw ig
Successfully added to your bag Continue Shopping View / Edit Bag Checkout