Sourdough Starter

How to make a Sourdough Starter

​For this starter use apple.

Day 1 – Time taken approx. 5-10 mins

  1. Grate 1 apple, then squeeze the juice out by pushing it through a sieve with the
    back of a spoon
  2. Add the same amount of water as you have juice.
  3. Weigh this and add the same weight of Millers Artisan Sourdough Flour.
  4. Mix together with a wooden spoon and leave in an airtight container at room temperature place (or bowl with clingfilmed top)

Day 2 – Approx. 5 mins

  1. Add 50g flour and 25ml of water to the container and mix it all together
    When doubled in size – approx. 12 hours later
  2. Add 50g flour and 25ml of water to the container and mix it all together

Day 3 – Approx. 5 mins

  1. Add 50g flour and 25ml of water to the container and mix it all together
    When doubled in size – approx. 10 hours later
  2. Add 50g flour and 25ml of water to the container and mix it all together

Day 4 – Approx. 5 mins

  1. Add 50g flour and 25ml of water to the container and mix it all together
    When doubled in size – approx. 8 hours later
  2. Add 50g flour and 25ml of water to the container and mix it all together

Day 5 – Approx. 5 mins

  1. Add 50g flour and 25ml of water to the container and mix it all together
    When doubled in size – approx. 6 hours later
  2. Add 50g flour and 25ml of water to the container and mix it all together

Day 6 – Approx. 5 mins

  1. Add 50g flour and 25ml of water to the container and mix it all together
    When doubled in size – approx. 4 hours later
  2. Add 50g flour and 25ml of water to the container and mix it all together

Day 6 or 7

Once the Starter starts doubling in size every 3 – 4 hours you are ready to bake!

Once you have reached this stage, you can keep your container in a fridge and feed the starter just once a week

To start baking from a Starter you have kept in the fridge, 2 days before you want your loaves, take out 75g of your Starter and discard (this prevents the Starter from becoming too acidic). Add back in 50g of flour and 25ml of water, which will reactivate the Starter.