Sourdough Starter

Give life to your own sourdough starter using milk, yoghurt, flour, and water through a five-day fermentation process.

Baking Vegetarian Starter Fermentation Sourdough

Estimated Nutrition

Calories

1856.2

kcal / serving

1856.2 kcal total

Carbs

372.5g

per serving

372.5 g total

Fat

6.4g

per serving

6.4 g total

Protein

63.8g

per serving

63.8 g total

Cook Time

minutes

Serves

batch

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Yogurt

fresh, live, full-fat, plain

175

Milk

skimmed

Milk

GrainsCereals

120

White Flour

strong

180

White Flour

strong

150

White Flour

strong

Liquids

100

Water

150

Water

Method

Maintain the starter by feeding it equal parts starter, flour, and water as needed.

Mix 150g flour and 150ml water into the remaining starter and leave for 24 hours.

Discard half of the active starter on day five.

Cover and leave at a warm room temperature for 12 to 24 hours.

Mix 180g flour, 100ml water, and 40ml milk into the starter.

Stir 120g flour into the thickened mixture and leave at 20°C for two days.

Cover and leave in a warm place for 12 to 24 hours until thickened.

Heat 175ml milk in a saucepan and stir it into 75ml yoghurt in a bowl.