Uploaded May 2020 | Updated September 2026, 2 weeks ago
Here's my new 2024 tutorial: youtu.be/6z1ZDbao6sc
Check out our new Sourdough T-Shirts
sourdoughstore.com
Connect with me on Instagram @culinary_exploration
Feel free to tag me in any of the recipes you make from my channel :)
Equipment:
Challenger bread pan:
challengerbreadware.com/product/challenger-bread-pan/?ref=CulinaryExploration
Bench scraper / dough cutter:
challengerbreadware.com/product/the-new-challenger-walnut-bench-knife/?ref=CulinaryExploration
Bread lame:
challengerbreadware.com/product/curved-bread-lame/?ref=CulinaryExploration
Baking basket
challengerbreadware.com/product/8-inch-boule-bannetons/?ref=CulinaryExploration
As an Amazon Associate I earn from qualifying purchases.
-------------------------------------------------------------
If you find the recipe useful please subscribe to support the channel - Subscribe: youtube.com/channel/UCezJ2OMlEwVJ5tMitCYL6DQ?sub_confirmation=1
Notes:
Quantity:
You can reduce the amount of starter that you make to suit your requirements. For example you could reduce the feeding schedule to 100g starter, 100g water, 100g flour. Or 75g of each, it really depends how much starter you want to keep on hand.
Discard:
You can use your discarded sourdough to make things like sourdough biscuits, pancakes, crumpets etc. Just remember that in the early days the discarded sourdough stater that you have left over, may not be active, and may not provide any rise to the products you make. After day 7 the discard will be more active and may produce better results.
Type of flour:
I am using a good quality non organic wholewheat flour that has a protein content of 14%. The white flour I use towards the end of the feeding schedule is a non organic all purpose flour with a protein content of 13%. Try not to get too caught up on what flour you are using, just try to pick a good quality flour. As you continue your journey with your starter you will notice the changes to its characteristics depending on the flour you use to feed it. It’s all part of the process.
What to expect:
Everyone will experience different results during this process. Try to be patient and understand that the fermentation may not happen immediately. As you will see during the video I have a very active fermentation on day 1 that goes into a pretty dormant state during day 2 and 3.
Failure:
There may be times, when for one reason or another, the stater just doesn’t get going. If you don’t see any real signs of fermentation by day 3 or 4 I would suggest starting the process again. I have, on occasions experienced this, and while frustrating it does happen.
Feeding:
Once the starter is well established you can use just white flour for the feeds. When my starter looks a bit tired I may give it a bit of a nutritional boost by adding some wholewheat flour for a couple of feeds.
I generally feed my starter before I bake. I keep it in the fridge until I need it, bring it out about 8-12 hours before I bake and give it a feed. Generally I feed in one of two ways:
1:1:1 - one part starter, to one part water to one part flour
1:2:2 - If I want to slow down the time it takes for the starter to ferment I may feed: one part starter to 2 parts water to 2 parts flour
When I am not baking my stater lives happily in my fridge which prolongs its life and the duration between feeds. If you are going to leave the starter for a long time, a couple of weeks or so, without feeding. Make sure you give it a good feed before putting it in the fridge.
-------------------------------------------------------------
My kitchen temp is: 22c
Schedule & weights:
Day 1: 50g flour & 50g water
Day 2: 100g starter, 50g water, 50g wholewheat flour
Day 3: 200g starter, 100g water, 100g wholewheat flour
Day 4: 150g starter, 130g water, 150g wholewheat flour
Day 5: 150g starter, 130g water, 150g wholewheat flour
Day 6: 150g starter, 125g water, 150g wholewheat flour
Day 7: 150g starter, 150g water, 150g wholewheat flour
Day 8: 150g starter, 150g water, 150g flour (75g wholewheat & 75g white wheat flour)
Here's my new 2024 tutorial: youtu.be/6z1ZDbao6sc
Check out our new Sourdough T-Shirts
sourdoughstore.com
Connect with me on Instagram @culinary_exploration
Feel free to tag me in any of the recipes you make from my channel :)
Equipment:
Challenger bread pan:
challengerbreadware.com/product/challenger-bread-pan/?ref=CulinaryExploration
Bench scraper / dough cutter:
challengerbreadware.com/product/the-new-challenger-walnut-bench-knife/?ref=CulinaryExploration
Bread lame:
challengerbreadware.com/product/curved-bread-lame/?ref=CulinaryExploration
Baking basket
challengerbreadware.com/product/8-inch-boule-bannetons/?ref=CulinaryExploration
As an Amazon Associate I earn from qualifying purchases.
-------------------------------------------------------------
If you find the recipe useful please subscribe to support the channel - Subscribe: youtube.com/channel/UCezJ2OMlEwVJ5tMitCYL6DQ?sub_confirmation=1
Notes:
Quantity:
You can reduce the amount of starter that you make to suit your requirements. For example you could reduce the feeding schedule to 100g starter, 100g water, 100g flour. Or 75g of each, it really depends how much starter you want to keep on hand.
Discard:
You can use your discarded sourdough to make things like sourdough biscuits, pancakes, crumpets etc. Just remember that in the early days the discarded sourdough stater that you have left over, may not be active, and may not provide any rise to the products you make. After day 7 the discard will be more active and may produce better results.
Type of flour:
I am using a good quality non organic wholewheat flour that has a protein content of 14%. The white flour I use towards the end of the feeding schedule is a non organic all purpose flour with a protein content of 13%. Try not to get too caught up on what flour you are using, just try to pick a good quality flour. As you continue your journey with your starter you will notice the changes to its characteristics depending on the flour you use to feed it. It’s all part of the process.
What to expect:
Everyone will experience different results during this process. Try to be patient and understand that the fermentation may not happen immediately. As you will see during the video I have a very active fermentation on day 1 that goes into a pretty dormant state during day 2 and 3.
Failure:
There may be times, when for one reason or another, the stater just doesn’t get going. If you don’t see any real signs of fermentation by day 3 or 4 I would suggest starting the process again. I have, on occasions experienced this, and while frustrating it does happen.
Feeding:
Once the starter is well established you can use just white flour for the feeds. When my starter looks a bit tired I may give it a bit of a nutritional boost by adding some wholewheat flour for a couple of feeds.
I generally feed my starter before I bake. I keep it in the fridge until I need it, bring it out about 8-12 hours before I bake and give it a feed. Generally I feed in one of two ways:
1:1:1 - one part starter, to one part water to one part flour
1:2:2 - If I want to slow down the time it takes for the starter to ferment I may feed: one part starter to 2 parts water to 2 parts flour
When I am not baking my stater lives happily in my fridge which prolongs its life and the duration between feeds. If you are going to leave the starter for a long time, a couple of weeks or so, without feeding. Make sure you give it a good feed before putting it in the fridge.
-------------------------------------------------------------
My kitchen temp is: 22c
Schedule & weights:
Day 1: 50g flour & 50g water
Day 2: 100g starter, 50g water, 50g wholewheat flour
Day 3: 200g starter, 100g water, 100g wholewheat flour
Day 4: 150g starter, 130g water, 150g wholewheat flour
Day 5: 150g starter, 130g water, 150g wholewheat flour
Day 6: 150g starter, 125g water, 150g wholewheat flour
Day 7: 150g starter, 150g water, 150g wholewheat flour
Day 8: 150g starter, 150g water, 150g flour (75g wholewheat & 75g white wheat flour)
