Vanessa Kimbell’s Sourdough Starter Recipe
Makes One starter
A measuring jug
Clean jam jars with loose fitting lids
Gilchesters Wholegrain flour or rye flour
Combine the flour and water in a clean jar.
Mix this mixture well; this adds oxygen, which yeast thrives on. Cover with a loose lid. Allow the mixture to sit in a warm place for 12-24hours. Between the 12 and 24hour mark you might see a few bubbles.
Day 2 – 8am
Discard 120g of the mixture and replace it with 60g wholegrain flour and wog warm water at 28C (82F). Stir vigorously, cover and wait another 12-24hours.
Day 2 – 8pm
Repeat the refreshment
For the next 3-4 days you will need to repeat the refreshment above twice a day.
If it is warm and your flour is microbial active , you will see activity quickly, after about 3-4 days. When ready, the sourdough starter should be bubbly and have enough yeasts and bacteria to be active enough to bake with.
How do I know my starter is ready?
It is ready to use when it doubles in size about 5 hours after feeding. It is now time to stop the creation process and move onto maintaining your sourdough starter. To find out about this click here.
Refreshing your starter is a different procedure once your starter is ready to bake with. See Vanessa’s video for a step to step refreshment process here.
Tip: you can use up the discard in pancakes or waffles.