- 25 g all-purpose flour, and 25 g all-purpose flour for each day of feeding
- 25 g whole-wheat flour, and 25 g whole-wheat flour for each day of feeding
- 50 g water, bottled, and 50 g of water for each day of feeding
Sourdough starter
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Vegetarian Diet
Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.
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Vegan Diet
Diet based on vegetables, legumes and green leaves. It excludes foods such as meat, fish, mollusks, dairy products, eggs, honey and their by-products.
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Dairy Free Diet
Excludes foods such as milk, yoghurt, cheese and their by-products.
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Egg Free Diet
It is usually followed when someone is allergic to this food.
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Nuts Free Diet
It is usually followed when someone is allergic to nuts.
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5'
Ηands on
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10 days
Hands off
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1
Portion(s)
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2
Difficulty
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Αdd to my “Recipe Book”
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Method
- In a jar add the water, the flours, and mix with a spoon until the mixture turns into a paste. Seal the jar with a lid and leave it at room temperature for 24 hours, until it starts activating.
- On the second day, add to the same jar 50 g water, 50 g of the flours, mix, and seal the jar. Leave it at room temperature for more 24 hours. At this point, you will have 200 g of sourdough starter.
- On the third day, remove 100 g of your sourdough starter. Add to the jar 50 g water and 50 g of the flours, mix, and seal with the lid. Leave it at room temperature for 24 hours.
- Follow the same process for 7-10 days in total. You should always have 200 of sourdough starter, remove 100 g, and feed with more 100 g.
- If you don’t use it right away, store it in the refrigerator. When you need it, follow the same process of “feeding” and wait for 3 hours until it doubles in volume. Then, use it to make the bread.
Tip
Try to avoid using aluminum bowls and cookware…. Glass is always a better material to use for cooking!
