This starter is specifically designed to make whole wheat sourdough.

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DAY ONE

Add 30g flour, 30g water and ¼ tsp honey into a bowl and mix thoroughly. Pour the mixture into a clean bowl and leave out at room temperature overnight, loosely covered with a clean kitchen towel.

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DAY TWO

Add 30g flour, 30g water and ¼ tsp honey into a bowl, then add in the starter and mix thoroughly. Pour the mixture into a clean bowl and leave out at room temperature overnight, loosely covered with a clean kitchen towel.

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DAY THREE

Add 60g flour, 60g water and ½ tsp honey into a bowl, then add in the starter and mix thoroughly. Pour the mixture into a clean bowl and leave out at room temperature overnight, loosely covered with a clean kitchen towel.

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DAY FOUR

By day four, you should begin to see yeast activity in the form of bubbles and increased volume of your starter. Add 60g flour, 60g water and ½ tsp honey into a bowl, then add in the starter and mix thoroughly. Pour the mixture into a clean container with a lid and refrigerate until use.

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THE DAY BEFORE USING

Weigh 100g of starter and place into a bowl. Add 100g flour and 100g of water and mix together and leave at room temperature, loosely covered overnight.

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STORAGE

For use in the next 1 to 4 weeks, store the starter in the refrigerator. 8 days before making sourdough, feed 50g portion of the starter with 50g flour and 50g water on day one and day four during the week to reactivate the starter. Keep the starter refrigerated during this period. On day seven, follow the "The Day Before Using" instructions and the starter will be ready for use.

For long-term storage, feed the active starter, let it rise overnight and place portions of starters into small freezer-safe portions and freeze for 3-6 months. To reactive, thaw a portion in the refrigerator overnight and then feed frequently at room temperature for a few days until it is active and vigorous again.

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