Sourdough Starter Basics

STARTER
50 grams flour
50 grams water
5 grams seed

• To keep sourdough starter happy and healthy you will need to “feed” or refresh it every day or every couple of days. If you are taking a break you can keep the starter cold (in the fridge) to slow down the activity

• Each time you refresh the starter you will need to take a small amount of the previous starter (referred to below as “seed”) and mix it with fresh flour and water. The gives the culture fresh resources to consume

• To make your own starter you simply need to combine flour and water and leave it out at room temperature. You will notice bubbles and then a sour aroma similar to vinegar. After a couple of days at room temperature, and once the starter has begun to produce gas, it is ready to begin refreshing.

• Once the lactic acid bacteria and yeast have taken root, the acidity they create will safeguard the starter from invasion by less desirable organisms.

• Alternatively, you can take some living starter from an established culture and skip this step.