Sourdough starter Day 1

The Epsom Bakehouse rye starter ingredients

So you’re ready to start your starter! You should have already gathered together rye flour and water. You’ll also need a suitable, sterilised container to store your new starter in. If not, go back to read my top tips before getting started.

So – starter day 1. Simply mix 25g rye flour and 50g water in a bowl – not your sterilised container yet. Cover the bowl and leave for 24 hours. You should leave the bowl somewhere relatively warm – ambient room temperatures of 18 – 20C are great. Airing cupboards and direct heat sources such as radiators are likely to dry out or kill your growing starter, as will direct sunlight – beware.

That’s it for Day 1 – happy mixing!

Click here for Day  2.

Want to find out more about all things sourdough? Check out my upcoming sourdough breads classes here.