How To Make A Sourdough Mother Culture
All you need is a spelt or wheat bread flour, water and the yeast naturally found floating around in the air.
Day One
1 oz spelt or wheat flour
1 fl.oz water
A large jar
Mix the flour and water together in the jar. With a spatula scrap down the sides of the jar, so they it won't dry out.
Cover with a lid, cling film or a paper towel with a rubber band.
Leave out at room temperature for 24 hours.
Day Two
There should hopefully be some signs of life, with a few little bubbles forming. Don't worry if not, just give it more time.
1 oz spelt or wheat flour
1 fl.oz water
In a glass or small bowl, mix together the fresh flour and water.
Stir this fresh mixture into your starter, cover and leave again out at room temperature.
Day Three, Four & Five
Repeat as Day 2, until you have a lively mother culture, with big bubbles and smelling fruity.
When you are happy with the starter:
Keep it in the fridge until you wish to make a Poolish for bread.
