This National Sourdough Month we are celebrating one of our favourite traditions in baking – the sourdough starter. We know that becoming a sourdough master is not something that happens overnight. It takes patience and a little love and care, but the process is simple once you understand it. And the reward is bread that is full of flavour, naturally leavened and kind to your gut.
Sourdough has grown in popularity over the past few years and for good reason. With fewer ingredients and no unnecessary additives, it is bread at its purest form. Creating your own starter at home means you can create baked goods that are personal to you and even experiment with flavours for both savoury and sweet dishes.
How to Make a Sourdough Starter
You will need:
- 100g strong white bread flour
- 100ml lukewarm water
- A clean jar or container
Day 1
Mix the flour and water in your jar until you have a thick paste. Cover loosely with a lid or cloth and leave at room temperature.
Day 2
You may not see much activity yet but give the mixture a quick stir to introduce some air.
Day 3
Discard half of the mixture. Add 50g fresh flour and 50ml water. Stir and cover again. You should start to see bubbles forming and notice a slightly tangy aroma.
Day 4–6
Repeat the process of discarding half and adding fresh flour and water every 24 hours. By day 5 or 6, the starter should be bubbly, doubling in size after each feed and smelling slightly sour.
Once it is consistently rising and bubbly, your starter is ready to bake with.
How to Feed and Maintain Your Starter
To keep your starter healthy, store it in the fridge and feed it once a week. Simply remove it from the fridge, discard half, and top it up with equal parts flour and water. Leave it at room temperature for a few hours before returning it to the fridge. If you bake often, you can keep it out at room temperature and feed daily.
Using Your Starter in Recipes
Now that you have your own living, breathing sourdough starter, it is time to use it. Here are two of our favourite recipes other than a classic loaf:
Savoury Sourdough Crackers
Perfect for cheese boards or snacking.
- 100g sourdough starter discard
- 60g plain flour
- 30g butter
- Pinch of salt
- Herbs to your preference.
Mix everything into a dough, roll thinly, cut into shapes and bake at 180°C for 12–15 minutes until golden and crisp.
Sweet Sourdough Pancakes
The perfect gut healthy sweet treat:
- 100g sourdough starter discard
- 100g plain flour
- 1 egg
- 100ml milk
- 1 tbsp sugar
Whisk together until smooth and cook in a lightly oiled pan for 2–3 minutes on each side. Serve with fruit or honey.
We love that a simple starter can unlock so many different recipes, from crusty loaves to creative sweet and savoury treats. Once you have nurtured your sourdough starter, it becomes a kitchen companion that can last for years. This National Sourdough Month, why not start your own and see where it takes you!