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Sourdough Starter Culture

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Ingredients

1 jar(s)

Culture start day 1

  • 100 g flour
  • 100 g filtered water

Culture feeding schedule

  • 30 g flour
  • 30 g filtered water
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Recipe's preparation

    Starter culture day 1

  1. 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. 

    2. Culture Feeding Scheduled

  2. Every day add 30g of flour 30g water. 

    Incorperate well. 

    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. 

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Tip

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 The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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  • Mines bubbling like crazy on day two, do I still...

    Submitted by Hermiesowner on 5. July 2019 - 15:49.

    Mines bubbling like crazy on day two, do I still feed for three weeks daily?

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  • Hi Peta, Me again So my

    Submitted by grubbie1 on 11. June 2016 - 18:25.

    Hi Peta, Me again tmrc_emoticons.D

    So my starter is now day 7 and has gone CRAZY in the last 24 hours and has grown so much! So i'm thinking its all going to plan so far tmrc_emoticons.;)

    Anyway, just wondering a couple more things:

    1) how "wet" should the starter be? I didn't add water on 2 of the days as it was quite sloppy but just wondering how wet it should be...?

    2) i'm ready to split my starter in 2 as its grown so much, I don't have anyone to give it to so wondering how do I make pancakes with the starter? I have searched for your recipe but can't find one for pancakes...?

    Thanks in advance, I really appreciate your help tmrc_emoticons.) Cooking 10

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  • Hi  You are on the right

    Submitted by petahealy on 8. June 2016 - 10:37.

    Hi 

    You are on the right track. Once your starter is 10+ days old you "mature" the culture by letting it age for about 2-3 weeks. 

    To make a loaf you need 200g of starter. 

    I have a recipe for a great loaf of sourdough that I posted before I posted the starter. 

    The night before you make your first loaf, give your starter a good feed (about 75g flour and water) so it's active and ready to use. 

    I'm always happy to answer question. 

    Every starter is different and will grow and change individually depending on the wild yeast around it. 

    Good luck I can't wait to see your results 

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  • I'm currently making this at

    Submitted by grubbie1 on 7. June 2016 - 20:43.

    I'm currently making this at the moment, have just fed it for the 3rd day in a row..am I right in reading that once the starter is 10+ days old, feed it every few days for 3 weeks before you can use it to make a bread loaf? I've never made any form of sourdough before so sorry if this is a silly question...(I may have plenty more to follow too haha sorry in advance!) how much do you need to make a loaf of sourdough bread?

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