Hello friends!

I’m keen to start baking sourdough and want to create my own starter. There are a slew of recipes online, but I’m keen to know your tips/tricks/ratios/steps to begin this journey.

Much love from this UK loaf lover 🥖

  • pebblepower@lemmy.worldOPEnglish
    2·
    5 months ago

    Thank you so much! I’m going to get it started this afternoon and see how I progress.

    I’ve read the ratios of water and flour can be important - but is it fine to roughly measure 1:1 per your instructions?

    • Cheradenine@sh.itjust.worksEnglish
      2·
      5 months ago

      Yes, 1-1 is fine, probably a bit easier to start out with too. If you end up with what looks like a thin batter when you first mix it that tends to be friendly to work with.

      Heavy chlorination or high mineral content in water will slow the starter. Best to start with a pretty neutral water.

      As long as the starter doesn’t smell ‘Off’, no visible mold growth, it will be fine. Even then you can often help your starter regain control through creative feeding where your desired yeast and bacteria ‘go medieval’ on the baddies. I wouldn’t recommend that starting off though, if it’s bad just toss it.

      I’ve never had a starter fail, but I have had some that tested my faith before they saw the light.

      • pebblepower@lemmy.worldOPEnglish
        2·
        5 months ago

        Haha, sounds perfect. Can’t wait!

        I’ll attempt to source some of those virgins tears just in case things go sideways 💕