HOW TO MAKE YOUR SOURDOUGH STARTER

You will need to allow 8 days to create your starter. But once it is underway, you can keep it going indefinitely and pop it to ‘sleep’ in the fridge, before getting it going again when you want to bake more bread. The ‘sponge’ for your bread (see Sourdough Bread recipe above) will need to be left somewhere warm for 8-12 hours, so it’s a good idea to do this before you go to bed, then you have the next day to shape the dough over 3 hours and prove for 4-5 hours, before baking.

DAY ONE

• 75g (2¾oz) wholemeal or rye flour • 125ml (4fl oz) tepid water

Put the flour and water in a large lidded plastic bowl or glass jar. Using a hand whisk, mix together well to introduce plenty of air. Pop it into a warm place, such as an airing cupboard or a turned-off oven, for 24 hours. It should start to bubble within this time, and it will start to acquire a yeasty smell. When this happens, it is ready for its first feed.

FIRST FEED

• 75g (2¾oz) wholemeal flour

• 125ml (4fl oz) tepid water

Add the ingredients, stir, cover and put aside for 24 hours. The starter can now live in the kitchen – if you keep it in the airing cupboard, you may not remember to feed it daily.

MAINTENANCE FEEDS

• 75g (2¾oz) wholemeal flour

• 125ml (4fl oz) tepid water

Discard half of the mixture. Add the maintenance feed ingredients, whisk, cover, and leave for 24 hours. Repeat this daily for at least 6 days. It will smell strong and the mix may separate, but don’t worry.

KEEP IT IN THE FRIDGE

You won’t need all the starter, so keep the rest in the fridge until you need it (it will last at least six months). It will lie dormant and doesn’t need feeding. To ‘wake’ it, take it out of the fridge, whisk and give it a maintenance feed. Leave it out of the fridge for 24 hours to come back to life before using.