How to make a sourdough starter culture



Want to start making sourdough? No problem. I'm going to show you step by step from starting our very own starter culture to baking your very own sourdough bread. To start this life long journey of sourdough making you will need to start off with a culture. This takes about 7 days to make so you have to be patient. However, once you have your sourdough starter culture it can in theory keep for ever. (If it is looked after of course.) This is what you will need on day 1. For the culture DAY 1. 20g organic Rye flour

20g water. Mix the water & flour in a medium sized jar or any container with a lid until it forms a smooth paste.

Note: Sometimes the flour you use can very thirsty so it turns into a hard ball of dough. If this is the case add 1g to 5g of water extra until it forms a smooth but still thick paste. Cover the container with a wet cloth or lid and leave it for 24 hours in a warm spot. That's day 1 done.

Day 2 of the sourdough culture. Add to yesterday's mix: 20g organic Rye flour 20g water Add to yesterday's mixture and mix until all mixed evenly. Place the wet cloth or lid, over it again & leave at room temperature for another 24 hours.


Day 3 of the sourdough culture. Same same. You will see a trend here. We repeat this process for 7 days, adding to the previous

mixture to build up the strength of the starter culture. Add to yesterday's mix: 20g organic Rye flour 20g water Add to yesterday's mixture and mix until all mixed evenly. Place the wet cloth or lid over it again & leave at room temperature for another 24 hours.

Day 4 on our sourdough culture & it's starting to show signs of life. The smell is sweet & nutty almost like wheat beer with just a hint of sour fruitiness.

Love it. Day 4 of the sourdough culture. Same same & same again. Add to yesterday's mix: 20g organic Rye flour

20g water Add to yesterday's mixture and mix until all mixed evenly. Place the wet cloth or lid over it again & leave at room temperature for another 24 hours.




It's all happening now!!

Day 5 on our sourdough culture and it's starting to get a stronger delicious fruity sweet & sour aroma. The smell is gorgeous. Love it. Day 5 of the sourdough culture. Same same & same again. Add to yesterday's mix: 20g organic stone ground Rye flour 20g water Add to yesterday's mixture and mix until all mixed evenly. Place the wet cloth or lid over it again & leave at room temperature for another 24 hours.

Day 6!! We are almost there only 1 day left hopefully before we can start making our very own sourdough bread. The smell is very strong now. Very sour smelling a bit like vinegar but not as harsh. It should still smell pleasant.

Day 6 of the sourdough culture. Same only 1 day left. Add to yesterday's mix: 20g organic Rye flour 20g water Add to yesterday's mixture and mix until all mixed evenly. Place the wet cloth or lid over it again & leave at room temperature for another 24 hours.

Day 7. Here we go the last feed before we can make some delicious bread. Do the same again. Add to yesterday's mix: 20g organic Rye flour 20g water Add to yesterday's mixture and mix until all mixed evenly. Place the wet cloth or lid over it again & leave at room temperature for 12 hours this time. This is because it will be at peak ripeness to make our sourdough bread.