Sourdough Starter

Sourdough Starter:
from www.ilovecooking.ie

Day 1:

50g wholemeal flour
50g water
Place the flour and water into a clean bowl and stir together until fully combined
Cover and leave at room temperature overnight

Day 2:

75g wholemeal flour
75g water
To the sourdough starter add 75g wholemeal flour and 75g water
Stir together until fully combined Cover and leave at room temperature overnight

Day 3:

Discard 100g of sourdough starter and add to it 100g water
100g wholemeal flour
Add the flour to the starter, and mix in the water. Cover and leave overnight

Day 4:

Discard 150g of sourdough starter and add to it 100g water A
100g wholemeal flour
dd the flour to the starter, and mix in the water. Cover and leave overnight. The starter should start to smell pleastantly sour with small bubbles appearing on the surface

Day 5:

Discard 200g of sourdough starter and add to it 150g water
150g strong white flour
Add the flour to the starter, and mix in the water.
Cover and leave overnight. The starter should appear active and full of bubbles

Day 6:

The starter should be quite active now and be full of little bubbles and smell slightly sour
Discard 250g of sourdough starter and add to it 200g water
200g strong white flour
Add the flour to the starter, and mix in the water. Cover and leave overnight

Day 7:

The starter should now be very active and full of bubbles. The starter is now ready to use.
Remember when making your sourdough bread always retain some sourdough starter which will be feed/refreshed ensuring you have some sourdough starter for the next dough