Sourdough Starter
Category
Sourdough
Ingredients
Day 1:
- 100 g White Bread Flour
- 50 g Water
- 50 g Buttermilk (optional. replace with plain water)
- 1 Granny Smith Apple
Day 2 & 3:
- 100 g White Bread Flour
- 100 g Water
Day 4 & 5:
- 100 g White Bread Flour
- 100 g Water
Day 6 & 7:
- 125 g White Bread Flour
- 125 g Water
Instructions
Day 1:
- Mix flour, water and buttermilk. Grate apple with skin on (avoid & discard the core) and add to the mixture. Stir the mixture until well combined.
- Tip into an airtight container, cover and leave to ferment for 24 hours.
Day 2 & 3:
- Mix flour & water.
- Add mixture to the starter and mix until well combined. Cover and leave to ferment for 24 hours.
Day 4 & 5:
- Mix flour and tepid water and add 200g of the starter to it. Mix until well combined. Discard the remaining starter. Cover and leave to ferment for 24h.
Day 6 & 7:
- Mix flour and tepid water and add 250g of the starter to it. Mix until well combined. Cover and leave to ferment for 24 hours.
- After day 7 the starter should be ready for use.