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Idiot-proof sourdough starter recipe

(19 Posts)
GrouchyKiwi Thu 17-Jan-19 12:12:37

I'd like to get back into making sourdough bread so need a starter recipe. The last one I used wasn't fantastic (Paul Hollywood's recipe from How To Bake) so does anyone have a starter that's worked well for them?

OP’s posts: |
Moonagedaydreamer Thu 17-Jan-19 13:20:03

Bumping cos I'd like to know this

SpoonBlender Thu 17-Jan-19 13:52:48

Take a sterilised jam jar and ask at a local bakery (and supermarket ones count) if you can have a lump of theirs.

There are no guaranteed zero-input recipes, as you're reliant on just the right sort of airborn yeast to drop in to your starter pot. It works maybe quarter the time, but would you recognise a good one from a bad?

EspressoButler Thu 17-Jan-19 13:53:56

Message withdrawn at poster's request.

SpoonBlender Thu 17-Jan-19 14:25:56

Ha! Was always free when I baked bread. Obvious gap in the market, I guess.
Won't eat bread-like things now, too fat and trying to cut out easy-to-trough carbs. Siiigh.

Peachydream Thu 17-Jan-19 14:33:56

Here's my recipe- may not work for everyone but I have had some success with it and it is quite forgiving.

50g Rye Flour
50g Strong Bread flour
125/150ml Water - Mix to consistency of thick double cream, different flours can take different amounts of water.

Once mixed keep warm 25/26 oC
keep covered but not airtight.

Try to use unbleached organic flour - at least to get started, once healthy and active I use own brand.

Use water that has been through a filter, if you don't have a filter sit a bowl of cold water out overnight with a squeeze of lemon juice in, this will help to de-chlorinate it a bit. Again once healthy & active normal tap water will be okay.

When I can start to see some activity (day 2/3ish), bubbles up the side of the bowl etc, I take half of the old mixture out and add in the same 100g flour/125ml water mix. I use it from about day 7.

I've messed with mine before adding a teaspoon of sugar or honey to speed up the process, and kept it in the fridge to slow it down too & have frozen it before and revived it. It is a bit of a labour of love!

superoz Fri 18-Jan-19 16:38:05

This is the best one we've used, it starts to take form after a week:

Whatdoyouknowwhenyouknownowt Fri 18-Jan-19 16:41:56

I'm using the Dan Lepard recipe, it's been great so far, way better then the ones I bought even.

Basically, it was the 1:1 water flour with a bit of yoghurt and some raisins. Stir each day, feed, discard a bit, then day 4 strain, continue to feed.

I lobbed a bit of kefir in mine and it's cracking.

GrouchyKiwi Sat 19-Jan-19 19:50:18

Thanks, everyone. I'll give it a go and if I fail again I'll buy one!

OP’s posts: |
bellinisurge Sat 19-Jan-19 19:53:12

I'm currently using this one.

Ianhislopsconscience Mon 04-Feb-19 07:48:26

I really recommend Alex the Frenchman on you tube. He does tutorials on starters and different types of flour and then sourdough loaves techniques including using a Dutch oven.
I’ve had the best results ever...
I have this in the oven just now...

Whatdoyouknowwhenyouknownowt Mon 04-Feb-19 18:15:10

I've just spent the day making sourdough with a fantastic baker. Very happy tonight.

GrouchyKiwi Tue 05-Feb-19 14:19:45

That looks good, Ianhislopsconscience.

My first attempt at the starter failed. Trying again today.

OP’s posts: |
Whatdoyouknowwhenyouknownowt Tue 05-Feb-19 14:42:21

I asked the bread dude about adding commercial yeast and he said it kills the sourdough ones.

GrouchyKiwi Wed 13-Feb-19 11:39:14

Not having success with my second attempt (from the Kitchn blog) either. sad I don't know what I'm doing wrong!

I'm going to watch the Alex chap on YouTube now.

OP’s posts: |
gigi556 Wed 13-Feb-19 14:05:30

I bought one from a company called freshly fermented. I'd try to make my own in the past without success. This was definitely idiot proof!

MooseBeTimeForSnow Wed 13-Feb-19 14:11:09

I’ve had good results from the starter recipe in the River Cottage: Bread book by Dan Stevens

GrouchyKiwi Wed 13-Feb-19 16:37:50

Having watched the French Guy it seems I haven't failed yet, it's just taking a while to get going. It looks like I'm halfway there.

My 2-year-old loved him, though I had to distract from the "fucking"s that appeared from time to time. grin

OP’s posts: |
InMyBloodstainedSundaysBest Sat 06-Apr-19 19:43:04

If you've still not had any success I can second freshly fermented. I tried a few recipes and had no joy but their starter was perfect

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