The Final Day!
The Final steps!
You've made it to the end, your Sourdough Starter should be looking slightly risen, and after stirring it your nose should be blasted with sourness.
In your last container, either a jar or an airtight container, add the starter, 100g of water and 100g of strong white bread flour and mix until combined. Your starter is now ready to use in sourdough!
I will be posting a recipe tomorrow for a sourdough loaf.
To keep your starter alive you will need to feed it regularly (every 3 days) by adding 50% of its weight in flour and water, so for example if your starter ways 200g, you add 50g flour, 50g water and mix. If you aren't going to use your starter that much, and lets be honest if you work full time or have children to look after you won't, put it in an airtight container and store it in the fridge. You can then feed/refresh your starter every 2 weeks.
I hope you have enjoyed making a live starter, please share any comments or photos below. If you have had any issues with the recipe please get in contact and I will see if I can help.
Liam
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