Create a simple sourdough starter

Celebrate Sourdough September

Do you have a sourdough starter? Have you tried making one with no success? Help is at hand! My sourdough starter recipe is so easy to follow.

During Sourdough September the Real Bread Campaign encourages us to eat (and perhaps make) sourdough bread. Real sourdough, we hope, made with just flour, water and salt.

Why make sourdough? Yes, it does take time to create a loaf, but the flavour is so worth it. Sour it doesn’t (or shouldn’t) be. It is also far more easy to suggest and has plenty of fibre.

I’m sharing my recipe for sourdough starter. It is a process that takes 4 days. Once you’ve had your starter a while and keep using it, it will noticeably thicken and become quicker to bubble Even if you have a starter that is quite healthy, it is always a good idea to know how to start again, just in case. For example during the recent hot weather, some starters failed.

You might just want to call your starter a dough monster – with a nice pun in its name.



Simple Sourdough Starter

This recipe will show you how to make a starter. To make a sourdough loaf, please follow this recipe.

Day 4 sourdough starter

Simple Sourdough Starter

Danielle Ellis
Use bread flour to make a sourdough starter. Feeding (adding more flour and water) at the same time each day will make it easier for you remember to feed it. However, if you do it later, it will still work! After 4 days, transfer your starter to the fridge. No starter is discarded in this method.
Prep Time 20 minutes
Growing time 4 days
Course Bread

Equipment

  • 1 container with lid to hold at least 200 ml of liquid
  • 1 Jug
  • 1 spatula or wooden spoon
  • 1 Digital scales

Ingredients
  

  • 200 gr white bread flour
  • 200 ml water about 22C or 70F
  • 5 ml honey preferably local honey

Instructions
 

  • Use your container for mixing.

Day 1

  • Mix 50 gr flour, 50 gr water and 5 ml (1 teaspoon) of honey together. Place the lid lightly on top and leave at room temperature.
    Day 1 Sourdough Starter

Day 2

  • Add 50 gr flour and 50 gr water and mix well. Place the lid on top. Leave at room temperature.

Day 3

  • Add 50 gr flour and 50 gr water and mix well. Place the lid on top. Leave at room temperature. You should see a few bubbles appearing.
    Day 3 Sourdough Starter

Day 4

  • Your mixture should be very bubbly today. If you are going to use it for bread, add 100 gr flour and 100 ml water first thing in the morning. It will be ready to use about 2:30 pm.
    Day 4 sourdough starter
  • You will now keep your starter in the fridge. Feed it 100 gr or flour and water on the morning of when you want to use it. It will be ready to use about 2:30 pm

Notes

If you want to make a rye starter, start with white flour, then start feeding it with rye flour after day 4 instead of white flour. 
Keyword Bake better bread, sourdough, sourdough starter
Tried this recipe?Mention @Breadbakerdani or tag #SevernBitesBreadmaking!

Tilly’s Sourdough Crackers

After making your starter, sourdough crackers are a great recipe to try. Get your starter to a bubbly stage and create some tasty savoury biscuits. My grandaughter Tilly has created a sourdough cracker recipe for you. You can adapt it to add flavours that you prefer.

These are easy enough for anyone to make. Use any shape cutter you wish and adapt the flavours to your taste.

Tilly's tray of crackers

Tilly’s Sourdough Crackers

Danielle Ellis
Use your sourdough starter to make these crackers. It doesn't need to be particularly bubbly. You can use any shape cutters and add different flavourings.
Prep Time 20 minutes
Cook Time 15 minutes
Course Snack

Equipment

  • 1 Mixing bowl medium
  • 1 Mixing spoon or spatula
  • 1 Digital scales
  • 1 Baking Tray
  • 1 Rolling pin
  • 1 Cutters Any shape
  • 1 Baking parchment

Ingredients
  

  • 230 gr sourdough starter
  • 130 gr flour plus a little for rolling
  • 50 gr butter salted or unsalted
  • 5 gr salt
  • 2 pinches coriander seeds optional.

Instructions
 

  • In a bowl, put butter and flour and rub together with your fingers
  • Add salt and sourdough starter
  • Mix it really well until you can shape it into a ball
  • Add a little more flour if needed
  • Place on work surface dusted with flour and roll it out until 3 mm thin
  • Cut shapes out with our cutters as close as possible to use up all the dough. Put onto the baking parchment on a baking tray.
    Place sourdough crackers on a tray
  • Pre heat oven to 200C, 350 F
  • Bake until golden brown for about 15 minutes but keep and eye on it.
    Tilly's tray of crackers

Notes

Roll any extra dough out and cut more shapes until you’ve used all the dough up. 
Keyword Crackers, Savoury Biscuits
Tried this recipe?Mention @Breadbakerdani or tag #SevernBitesBreadmaking!

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