Sourdough Refresh Text

Use these instructions to maintain your fresh sourdough starter or activate your new dry sourdough starter.

Fresh Sourdough Starter

Step 1: Lightly stir the starter.

Step 2: Put 25g of the starter (a tablespoon) into a jug or sterile jar. Discard the rest.

Step 3: Add to this 100g of water (use warm water at 35 °C). Mix well.

Step 4: Stir in 100g of Strong White Bread Flour. Again, mix well.

Step 5: Leave the jar in a cool place until the mix has doubled in size (usually 6-8 hours).

Step 6: Always remake the starter in a clean, sterile jar. Keep it covered, but not airtight

Step 8: You should refresh your starter at least once a week

Dry Sourdough Starter

Tips: The optimum temperature for this is 25°C. Sterilise your jars.

Day 1: Mix 5g of dry starter with 15g of water and wait 2 hours. Mix again and cover the jar loosely.

Day 2: Stir in 10g of strong bread flour and 10g of water.

Day 3: Stir in 10g of strong bread flour and 10g of water. Mix well.

Day 4: Discard all but 15g of the starter. Mix in 30g of water and 30g of strong bread flour.

Day 5: Discard all but 15g of the starter. Mix in 30g of water and 30g of flour.

Day 5: Always remake the starter in a clean, sterile jar. Keep it covered, but not airtight

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