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Cooking
Sourdough Starter – No Big Science!
· 1 servings
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.
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.
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.
Day four: feed it once more
Same process as before. Stir in the remaining ingredients and leave for another day. After that, your starter is ready to work with.