- 100 g flour
- 100 g filtered water
- 30 g flour
- 30 g filtered water
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9Afternoon tea Breakfast Brunch Lunch Snack Supper Alcohol-free Gluten free Lactose free Non-dairy Autumn Christmas Easter Father's Day Halloween Mother's Day Spring Summer Winter Baking Bread Cake Pastry Pizza, focaccia Roll Easy Low budget Natural Quick Dutch German Luxembourgian Polish European Starter
Use a plastic whisk to whisk the ingredients together to incorporate air and wild yeast.
Pour into your clean large (at least 1L) jar.
Cover with clean cloth and secre the cloth with a rubber band.
Leave in a warmish place in the kitchen.
Every day add 30g of flour 30g water.
If you feel the mix is too moist, reduce the amount of water or omit water for 1 day.
Around day 8 (approx) your mix will start to bubble like crazy and the wild yeast will really be doing its job, you can pour out 1/2 into another clean jar to share with a friend or make into pancakes (I will add this recipe)
Continue this daily feeding schedule until you've reached 10 days at least, then you can reduce down to every 2-3 days.
Age this for around 3 weeks continuing on the 2-3 day feeds.
When the culture gets unmanageable for the jar pour some out for another use either pancakes, waffles, pizza, muffins or doughnuts.
Once the culture is aged you can use it for sourdough bread (recipe in my other recipes)
After using some of the starter for bread you need to increase the feed you give it after to replace what's been taken out so at least 100g flour and 100g filtered water.
Starter culture day 1
Culture Feeding Scheduled
While the starter isn't made in the Thermomix the bread and other uses for the culture are.
You can store the culture in the fridge when not actively using it, just bring it out the night before you want to make a loaf and give it a good feed 50g flour 50g water.
If storing in the fridge feed every 4-5 days, put the lid on the jar in the fridge
I change the starter into a clean jar once a month then wash and reuse the jar, mine gets left on the bench though as I bake 3-4 loaves a week.
Most flours are a 1:1 ratio, rye however is a 1:1.2 my starter cultures have been made on white bakers flour, wholemeal and I tried rice flour without much success though I think that's down to my lack of care as it's not one I used much.
Have fun and experiment, just make sure you have your chosen starter in reserve in case of accidental starter death
Please feel free to message me with questions
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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