Sourdough starters

Get you on your way to freshly baked sourdough.
1.25 cups (295g)

We’ve given you two options (with yeast or without) to create your own starter culture and get you on your way to baking your own sourdough at home.

The two sourdough starters here are used to leaven our sourdough batard.

Starter A relies on a small amount of yeast to start the fermentation process, resulting in a stable starter with a less pronounced sour taste.

Starter B is activated by the interaction between the ascorbic acid present in pineapple juice and naturally present bacteria in flour. The pH level of pineapple it seems is just right for encouraging the right kind of bacteriological activity, bypassing some of the more harmful bacteria that often result in a starter spoiling. It has a more pronounced sour taste than the first.

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Starter A
Starter B


Starter A

1.Combine ingredients in a large screw-top glass jar or medium bowl.
2.Cover; stand at room temperature for 3 days before using.

Starter B

3.Combine ¼ cup of the flour and the juice in a large screw-top glass jar or medium bowl. Cover; stand at room temperature for 48 hours, stirring vigorously twice a day.
4.Stir in ¼ cup of the remaining flour and the extra juice. Cover; stand a further 48 hours, stirring vigorously twice a day.
5.Stir in remaining ¼ cup flour and the water until well combined. Cover; stand for 24 hours before using.

While regular flour and water will work when making a sourdough starter, organic flour is preferable to encourage natural yeast growth. Chlorinated water is thought to stop some of the natural yeast growth so filtered is preferable. Ensure you use pineapple juice that is unsweetened either from concentrate or canned, and at room temperature. Do not use fresh pineapple juice.

Sourdough starters will keep indefinitely in the fridge with a little love and care. Every week you will need to feed it with ½ cup (75g) plain flour and about ½ cup (125ml) water to maintain a thick-cream consistency. If you are not using the starter, share with friends or freeze for when you are making a larger quantity of bread, or to keep as backup if your main starter dies.


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