Essential Sourdough Starter

Instructions

• 1

  Place the flours in an airtight container and stir to combine.

• 2

  Weigh 1¾ oz of the flour mix into a clean 10 fl oz wide-mouth jar. Cover the remaining flour mix and set aside for feeding. Pour 2 fl oz water into the jar, or enough to form a thick batter, and mix until smooth. Rest the lid on the jar without sealing. To kickstart fermentation, insert the wire rack into position 8. Place the jar in the oven. Set the oven to Proof, Convection, 86°F, for 2 hours and press Start. When the timer signals, leave the jar in the oven to allow the ferment to develop, or transfer to a warm place for 1 to 2 days.

  Tip: Leaving the starter in the oven with the oven turned off creates a stable, warm environment that encourages consistent fermentation. Alternatively, it can be placed in a microwave oven or another enclosed space to help maintain warmth.
• 3

  The starter has successfully fermented when it has doubled or tripled in volume, is full of bubbles, and has a pleasant yeast aroma. This typically takes 1 to 2 days, though in cooler conditions it may take longer. At this point, remove all but 2 tablespoons of the starter from the jar. Add 1¾ oz of the reserved flour mix and 1¾ fl oz water to the jar, stirring until well combined. Rest the lid loosely on the jar and return to the oven turned off or in a warm place.

  Tip: The portion removed is known as “discard” and can be used in recipes such as pancakes or waffles, adding a subtle sourdough flavor.
• 4

  Repeat the discarding and feeding process every 24 hours at around the same time each day until the starter rises and falls in a predictable manner and smells pleasantly sour and fruity.

  Tip: You may have some flour mix leftover, which can be reserved for future feeds.
• 5

  After 5 days, check the starter to see if it’s ready. The starter is ready to use when a ¼ teaspoon dropped into a bowl of water floats.

• 6

  After use, replenish the starter by following the feeding process in Step 3. The starter can then be stored, in the sealed jar indefinitely in the refrigerator until you’re ready to bake your next batch of sourdough.