Starting a #sourdoughstarter from scratch can be a tricky business but with some simple hints and tips and some patience you can have healthy active #yeast which will thrive! Happy yeast = amazing #sourdoughbread!

Click the link below for my beginner sourdough bread recipe! (it's foolproof!)

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Make your own sourdough starter recipe
Day 1
50g wholemeal flour
50g water
Place the flour and water into a clean bowl or container and stir together until fully combined.
Cover loosely and leave at room temperature overnight.
 
Day 2
To the sourdough starter add 50g wholemeal flour and 50g water. Stir together until fully combined.
Cover again and leave at room temperature overnight.

Day 3
100g wholemeal flour
100g water
Throw away 100g of the starter (this is to make sure you don’t end up with like a kilo of starter 😂)
To the remainder add 100g flour and mix in the 100g water.
Cover and leave overnight

Day 4
100g wholemeal flour
100g water
Throw away 150g of the starter.
To the remaining starter, add the 100g flour to the starter and mix in the 100g water.
Cover and leave overnight. The starter should start to smell a bit sour and yeasty with small bubbles appearing on the surface - this is the CO2.

Day 5
150g wholemeal flour
150g water
Throw away 200g of the starter.
To the remaining starter, add the 150g flour to the starter and mix in the 150g water.
Cover and leave overnight. The starter should appear active and bubbly the next day

Day 6
200g wholemeal flour
200g water
The starter should be quite active now and be full of little bubbles and smell slightly sour but give it more time if necessary!

Throw away 250g of sourdough starter.
To the remaining starter, add the 200g flour to the starter and mix in the 200g water.
Cover and leave overnight

Day 7
The starter should be starting to become active and ready to use

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Click here to learn how to make an Irish apple tart!
   • HOW TO MAKE TRADITIONAL IRISH APPLE TART  

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