Sourdough Starter Method

It's no secret that we can all get slightly stressed when someone states your starter is alive and that you need to feed it.  Add to that, you keep it in the fridge if you go away and bring it back out for two days before you create some more fresh sourdough bread! 

It doesn't have to be that complicated... here is what we do.

Sourdough Starter Method

Day 1
Mix 50g strong white bread flour with 50g warm (not hot) water. Stir until smooth, then cover loosely and leave at room temperature for 24 hours.

Day 2
Add 50g strong white bread flour and 50g warm water to the mixture. Stir well, cover loosely, and leave at room temperature for another 24 hours.

Day 3
Repeat the Day 2 feeding: add 50g flour and 50g warm water, mix, cover loosely, and leave for 24 hours.

Day 4
Repeat the same feeding again (50g flour and 50g warm water). Cover loosely and leave for 24 hours.

Day 5
By now, your starter should be bubbly and active. (If it isn’t, continue feeding it daily with 50g flour and 50g water until it becomes bubbly.)

Before baking your first loaf, discard all but 4 tablespoons of the starter. Feed the remaining starter with 50g strong white bread flour and 50g warm water. Mix well, cover loosely, and leave at room temperature for 8 hours.

Your starter is now ready to use for your first sourdough loaf.

Signs Your Sourdough Starter Is Ready (or Not)

A healthy sourdough starter should look lively and bubbly, with visible air pockets throughout and a noticeable rise after feeding — ideally doubling in size within 4–8 hours. It should smell pleasantly tangy, slightly fruity or yoghurt-like, never rotten or foul.

Some grey liquid on top (known as hooch) simply means it’s hungry — just stir it in or pour it off and feed as normal. However, if you see pink, orange, or fuzzy mould, or notice a strong putrid smell, it’s best to discard it and start again.

Warmth is key: keep your starter at around 20–25°C for the best results.