Sourdough Starter Recipe

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(Image credit: Future Publishing)
  • Dairy-free
  • Low-fat
  • Vegan
  • Vegetarian
Makes1+
SkillEasy
Preparation Time1 hours plus 5 days resting
Total Time1 hours plus 5 days resting

Make your own sourdough starter for home bread baking with our simple recipe

Making a sourdough starter is a way of creating a living wild yeast. You will need it to make our sourdough bread recipe. It is the ingredient that will cause your bread to rise and it is what gives sourdough its unique ‘sour’ flavour. This is a relatively quick starter to make compared with many methods. We favour this recipe as it’s both quicker and less wasteful.

Your starter will improve with age. As it gets older the flavour will develop, and the more that you feed it the more active it will become. We use Marriage's dark wholemeal rye flour. We have found that it works faster than white bread flour and will give your bread a darker colour. For consistent results ‘feed’ the starter at roughly the same time each day.

Remember, it does take time but it's much healthier than shop-bought bread. Even if it's spread with butter and one of our jams made from our jam recipe collection.

Ingredients

  • 200g Marriage’s Dark Rye Wholemeal Flour

You will need:

  • 1 litre container with a lid

Method

  1. DAY 1 In the container, mix 100g rye flour with 100ml water to make the starter. Loosely place the lid on top and leave at room temperature.
  2. DAYS2-4 Each day, feed the starter at around the same time, by mixing in 10ml water and 10g rye flour. Leave at room temperature with the lid placed on top. It will begin to bubble and grow.
  3. DAY 5 The night before, or at least eight hours prior to making the bread, feed the starter with 70ml water and 70g rye our. Leave at room temperature. ✣ Don’t throw away the remainder; keep it in the fridge. While you’re not using the starter, feed it 10g rye flour and 10ml water every couple of weeks. Before using to make bread again, just repeat the Day 5 feed. You will be able to see if your starter is active, as it will grow and bubble. If you find that the starter is not very active, then simply repeat the Day 5 feed again. If your starter changes colour or grows mould, you may need to start again.
Top Tip for making Sourdough Starter

You could also try making this with plain white bread flour

Rose Fooks

Rose Fooks, Deputy Food Editor at Future plc, creates recipes, reviews products and writes food features for a range of lifestyle and homes titles including Goodto, Style at Home and woman&home. Since joining Future, Rose has had the pleasure of interviewing cookery royalty, Mary Berry, enjoyed the challenge of creating a home-based, lockdown baking shoot for woman&home, and had her work published in a range of online and print publications, including Feel Good Food.


Rose completed a degree in Art at Goldsmiths University and settled into a career in technology before deciding to take a plunge into the restaurant industry back in 2015. The realisation that cookery combined her two passions - creativity and love of food - inspired the move. Beginning as a commis chef at The Delaunay, Rose then worked at Zedel and went on to become a key member of the team that opened Islington’s popular Bellanger restaurant. 


In order to hone her patissier skills, Rose joined the Diplome de Patisserie and Culinary Management course at Le Cordon Bleu. Rose ran a food market in Islington championing local producers and cooked for a catering company that used only surplus food to supply events, before finding her way into publishing and food styling. 


Other than cooking, writing and eating, Rose spends her time developing her photography skills, strolling around her neighbourhood with her small, feisty dog Mimi, and planning the renovation of a dilapidated 17th-century property in the South West of France.