• Day 1
  Mix 50g flour with 50g lukewarm water in a jar.
  Leave for 24 hours at room temperature.
• Day 2
  Mix 50g flour with 50g tepid water and stir into the mixture. Leave slightly uncovered, at room temperature for another 24 hrs.
• Day 3
  Mix 50g flour with 50g tepid water and stir into the mixture. Leave slightly uncovered, at room temperature for another 24 hrs.
• Day 4
  You should start to see some bubbling now at this stage. Mix 50g flour with 50g tepid water and stir into the mixture. Leave slightly uncovered, at room temperature for another 24 hrs.
• Day 5
  The mixture should be very active now and you should be ready to make your starter. It should smell quite sour like yoghurt. If it’s not very active continue to feed daily until it becomes active.
• Day 6
  You now have your starter which is the basis of your bread. Keep it in the fridge and you’ll need to look after it by feeding regularly if you aren’t making bread regularly.
  24hrs before baking bread throw away half the starter and add 100g of flour and water to the mixture. Leave at room temperature to reactivate the starter. If your starter is ready to use, a teaspoonful of the mixture should float in warm water.

See full Sourdough Recipe here