Sourdough Starter Recipe
Posted by Nick on 16th Sep 2024
Kickstart your sourdough journey with just flour and water – it's easier than you think!
Ingredients:
| To Start | To Feed |
| 200g Water | 200g Water |
| 200g Wright's Sonata Pizza Flour | 200g Wright's Sonata Pizza Flour |
Yield: 400g sourdough starter
Preparation Time: 7-10 days (but totally worth it!)
Instructions:
Day 1: Mix 200g of water with 200g of Wright's Sonata Pizza Flour in a glass jar. Stir until well combined, then cover with a lid or cloth. Place it in a warm spot and let it sit.
Day 2: Mix 100g of your starter from Day 1 with 200g of Wright's Sonata Pizza Flour and 200g of water. Stir well, cover, and return it to a warm spot. Discard the rest of the starter.
Days 3-4: Repeat the Day 2 process every 24 hours, feeding your starter once a day. You should start seeing bubbles, meaning the yeast is active!
Day 5 Onwards:Start feeding your starter twice a day, every 12 hours. Once it doubles in size, it's ready to use for baking!
Store it in the fridge with the lid on when you're not using your starter. Refresh it weekly by repeating the Day 2 process.
Want to make some pizza? We have you covered, read here.
Tips & Tricks:
Temperature is critical! - If your house is cool, your starter may need more time to rise. Aim for 20-22°C for best results.
Water quality matters. - If tap water isn't doing the trick, try bottled water (avoid alkaline water).
Consistency check: - Your starter should be like a thick pancake batter. Adjust with less water if needed.
Look for bubbles and a tangy smell – these are signs your starter is active!
Use a rubber band around your jar to track how much your starter rises.
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