Sourdough Starter quick start guide

Ready to get started?

Let's go!

Step one

Tear open the starter culture package and empty contents into a jar. If you don't have a jar, you can also use a glass.

Step two

Add 2 or 3 tablespoons of flour to the jar. We recommend a baker's flour, but any good quality plain flour will work.

Step three

Add approximately two tablespoons of room temperature water to the dry ingredients.

Step four

Gently stir until all ingredients are combined and there are no lumps. The mixture should be a similar consistency to pancake batter, so add a little more water or flour if it is too thick or too runny.

Step five

Don't forget to give your starter a name!

Bakers name their starters to tell different ones apart, but also as an acknowledgment that they are living things that need caring for.

Need some inspo? Find some ideas here, here and here (warning: not for anyone allergic to bad puns...)

Step six: activation

It's now time to bring your starter to life!.

For a sourdough starter to thrive, it needs a comfortably warm environment - ideally 22-28° Celsius / 72-83° Fahrenheit - to keep the yeast active and facilitate the fermentation process.

If the ambient temperature is too cold, the sourdough yeast may go into hibernation and become inactive. Too warm and there is a risk of your starter becoming overly acidic or developing off flavours, or even killing the yeast.

Included in your pack is a temperature card that will help you determine if your room temperature is right to activate your starter. Wherever possible, leave your starter to activate in a part of your house that that has an ambient temperature in the 'just right' zone.

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Tip: sometimes the highlighted temperatures on the card can be hard to see - shining the torchlight from your phone on the number strip will make it easier to see the highlighted temp.

When small bubbles appear on the surface (see image below) your starter is active and ready to bake with!

Depending on the temperature of your room, this could take between 5 minutes and 1 hour (the warmer it is, the faster it will activate).

When small bubbles appear on the surface (see image above) your starter is active and ready to bake with!

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If you're ready to start baking right away, choose a sourdough recipe from the options below and you'll be enjoying delicious homemade sourdough in no time! Otherwise, keep your starter in the fridge until you're ready to bake 🧑‍🍳

IMPORTANT:
Caring for your Starter

To ensure your Sourdough Culture stays alive and healthy, feed it once a week by stirring in some flour and tap water. Aim for a feeding ratio of 1:1:1(ie. equal parts sourdough starter: flour: water), discarding some starter initially if needed.

Leave it somewhere warm for a few hours after each feed (if possible), then store it in the fridge until you're next ready to feed or bake with it.