At a glance
Building a sourdough starter is easier than most people think – you're just mixing rye flour and water, then feeding it daily for a few days while it ferments on your counter. The hands-on work is minimal (just stirring and adding ingredients each day), and by day three or four, you'll have an active starter that's ready to make some seriously delicious bread.
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Mix and cover with cling film
Stir thoroughly so there are no lumps left in the mixture. Cover the bowl (or a large jar, depending on what you're fermenting your starter in) with cling film. I just left the bowl sitting out on the counter at normal room temperature.
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Day two: feed it
The starter is hungry, so it needs feeding. Stir in more water and flour, mixing thoroughly – watch out for lumps! Leave it to develop for another day and enjoy watching it grow nicely.
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Day three: feed it again
If you like, you can taste how the starter is coming along. It should taste pleasantly, mildly tangy. I had pretty much ideal conditions, so my starter was already usable on day three – I didn't need to wait until day four.
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How it went
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