Firstly you need to make a starter( just like the mother in vinegart o make sourdough you need some starter this is using the natural wild yeast in flour instead of packet yeast the sourness of your dough will develop in time)
       

Plain flour (or a mix of plain and whole grain flour)
Water, preferably filtered

 4-Litre glass or plastic container (not metal)with lid or                plastic wrap
 Weighing machine

 

 

The process of making your starter takes about 5 days .As the wild Yeast grows you will have to feed it and water it (sounds like a weird science experiment )It will start to froth & smell a bit sour but don’t worry it’s suppose to .As long as you see bubbles you know the yeast is active so continue to feed it.If after a few days there is no sign of activity try a little commercial yeast at next feeding to see if you can get it going otherwise tip it out and start again

 

Day 1: Make the Initial Starter

   

 3/4 cup + 2 tablespoons Plain flour 
 1/2 cup water

 

        Stir the flour & water together until it turns into a nice smooth batter.make sure all the flour is incorporated.Plastic lid  or wrap

         Put it somewhere warm around 70F for 24 hours

 

Day 2: Feed the Starter

     

3/4 cup + 2 tablespoons plain flour 
1/2 cup water

   

                                 

  If you see a few bubbles it means the yeast has started to grow.The bubbles are Carbon Dioxide released by the yeast along with alchol.It should smell mildy yeasty but still fresh.If there are no buubles yet give it another 24hours as it might just be the temperature of the room.Combine the flour & water for today again mixing to a nice smooth batter being sure to incorporate all the flour.Cover it again as before & let it sit for another 24hours

 

Day 3: Feed the Starter

       

3/4 cup + 2 tablespoons plain flour 

 1/2 cup water

 

        By now your starter should look like a pancake before you turn it all covered with little bubbles & should look slightly larger in size. If it smells a little sour don’t worry it’s suppose to.

 

        Again combine your water & flour & follow the same procedure as Day 2

 

 

Day 4: Feed the Starter

       

3/4 cup + 2 tablespoons plain flour 
1/2 cup water

 

 

 

      Your starter now should look very bubbly & doubled in size.

 

       When you stir it it will feel looser because of all the bubbles. It should smell quite sour now

 

 

 

   Follow the same procedure as day 3

 

 

Day 5: Starter is Ready to Use

     

Your starter should have doubled in size since yesterday & be quite frothy & should smell quite sour

Now it is ready to use in the recipe below. If it is a bit slow get there just continue for a couple of days

 

Day 5 and Beyond: Maintaining Your Starter

     

3/4 cup + 2 tablespoons all-purpose flour 
1/2 cup water

 

Once your starter is ready (ripe) you just need to maintain it. You must discard half the starter ( use in a recipe) & add new Flour & water and follow procedure as before.If you are not using your starter straight away let it sit out overnight to give the yeast some time to grow then place it tightly covered in the fridge & feed it once a week at least again letting it sit out overnight after feeding.

     

  If your taking a break & don’t want to loose you starter try Drying the Starter by Smearing your starter on a non stick baking mat  and let it dry.

         Once completely dry, break it into flakes and store it in an airtight container.

        Dried sourdough can be stored for months.

    To re-start it, dissolve a 1/4 cup of the flakes in 4 ounces of water, and stir in 4 ounces of flour. Continue feeding the starter until it is active again.