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Friday, April 29, 2011

Sourdough starter - how to

Just in case you don't wish to trawl the blog looking for the recipe, here's one just on its own. All my sourdough breads use this recipe to make the starter.

Day 1 :
Bread flour 100 g
Water, room temperature 100g

In a big bowl, mix flour in water until homogenous. Cover and leave for 24  hours.

Day 2 :
Leave the starter in the bowl, at room temperature. Do not disturb.

Day 3 :
Bread flour 100g
Water, room temperature 100g
Day 2's starter 100g

In a clean mixing bowl, mix equal portions of day's starter, water and flour. Mix until homogenous. Cover and let rest at room temperature for 24 hours.

Day 4 :
Bread flour 80g
Water, room temperature 80g
Day 3's starter 160g

Mix 2 parts day 3's starter, 1 part flour, 1 part water and mix until homogenous. Cover and let rest for 24 hours.

Day 5 - 7 :
Bread flour 150g
Water,  very cold 100g
Day 4's starter 50g

From now on, use 1 part previous day's starter, 2 parts water, 3 parts flour. Mix well. Cover and let rest.

After day 7, keep the starter in the fridge until ready to use.


  1. Hi I have some questions from Day 5 onwards.

    1) Day 5 -> 50g starter + 150g flour and 100g very cold water makes a dough instead of the liquid paste form like previous days. Is the sour dough supposed to be dough form now?

    2) Day 6 -> 1 part of Day 5 starter + 2 parts of water + 3 parts of flour. The mix would still be dougy?

    3) Day 7 -> same thing 1 part of Day 6 starter + 2 parts of water + 3 parts of flour.

    4) Day 8 -> Keep Day 7 fermented dough in the fridge? You mentioned to keep starter in the fridge until ready to use. So when is the starter ready to be used? And how do I use it?

    1. The end result is a frothy form of loose dough. This starter is made in Singapore so to slow down the process for a proper fermentation, I put it in the fridge. The starter is ready when it gives a light banana fragrance. You can consult a bread making book that calls for starters and use accordingly. Alternatively, reputed blogs like wildyeastblog and freshloaf offers expert and tested recipes.