Sourdough Starter

Name: Sourdough Starter
Yield: Yields 400g
Cuisine: British
Ingredients: 60 g whole wheat flour (for Day 1); 60 g water (room temperature) for Day 1; AP or bread flour (for subsequent feedings)

Bianca Mwale @bianca_eatsy

Zomba, Malawi

I am in no way near a master at sourdough making. My sourdough journey has been a mix of excitement, trial, and error. While my last loaf was my first truly successful one, I had actually tried several times before that, which explains why I now have a trusty sourdough starter living in my fridge.

It’s been fascinating to see how just flour and water can transform into a bubbling, living culture that brings so much flavor to homemade bread. Now that I have my starter well-established, I always have some left over to maintain for future bakes, making the whole process much easier (if at all). Each attempt teaches me something new, and I cannot wait to see how my sourdough evolves.

Bianca Mwale @bianca_eatsy

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Ingredients

7 days

Yields 400g

60 gwhole wheat flour (for Day 1)
60 gwater (room temperature) for Day 1
AP or bread flour (for subsequent feedings)

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Steps

7 days

1

Day 1:
In a clean jar, mix 60g whole wheat flour with 60g water. Stir well to combine leave loosely coverd at room temperature for 24 hours
2

Day 2:
Whether bubbles have formed or not, discard half (about 60g) of the mixture and feed with 60g all-purpose flour + 60g water. Stir, cover, and let it rest another 24hours
3

Days 3-7:
Continue the feeding cycle, discarding half and feeding with 60g flour + 60g water daily. If a black foul smelling liquid forms, drain it or stir into the mixture (personal preference)
4

By Day 5-7, it should be bubbly, slightly tangy, and doubling in size within 4-6 hours after feeding
5

I used 200g of the starter to make a beautiful sourdough bread. Learning, one bread at a time

Sourdough Bread