G’day! Welcome to Aussie BreadMan’s sourdough starter recipe – the perfect kickstart to your breadmaking journey. With a little patience and some wild Aussie yeast, you’ll be baking mouthwatering sourdough loaves in no time. Let’s get this party started!
100g whole grain or whole wheat flour (organic, if you’re feeling fancy)
100g filtered or non-chlorinated water (we want those yeasts to thrive!)
In a clean glass or plastic container, mix 100g of whole grain or whole wheat flour with 100g of filtered or non-chlorinated water. Give it a good stir until you’ve got a thick, pancake-like batter.
Loosely cover the container with a cloth, plastic wrap, or a container lid with a few holes to allow air in. We want those wild yeasts to find their way in!
Let your mixture sit at room temperature (around 70-75°F or 20-24°C) for a full 24 hours. Keep an eye out for any early signs of fermentation.
Check on your mixture. Do you see any bubbles forming? Smell that tangy aroma? Excellent signs of life! Your Aussie yeast party is just getting started.
Time for a little cleanup. Remove half of the mixture (about 100g) from the container. You’re making room for more yeast action!
Now, add another 100g of whole grain or whole wheat flour and 100g of filtered or non-chlorinated water to your remaining mixture. Give it a good mix, cover it up again, and let it continue to party for another 24 hours.
Keep up the daily check-ins. You’ll start to notice more bubbles and a delightful tangy aroma – that’s your sourdough starter coming to life!
Each day, repeat the feeding process. Discard half (about 100g) of the starter and add 100g each of whole grain or whole wheat flour and filtered or non-chlorinated water. Stir it up, cover it loosely, and let the wild yeasts work their magic.
Congratulations, you’ve got yourself a thriving sourdough starter! If you’re baking often, you can keep it at room temperature and continue with daily feedings to keep it active and strong.
For less frequent baking, you can store your starter in the fridge. Feed it once a week by removing half (about 100g) and adding 100g each of flour and water. Allow it to sit at room temperature for an hour before returning it to the fridge.
Bake Like a True Aussie BreadMan!
Now that you’ve got your very own sourdough starter, you’re officially on your way to becoming an Aussie bread-making legend! Use this starter in our other awesome sourdough bread recipes and explore a world of delicious possibilities. Get ready to delight your taste buds and impress your mates with your artisanal sourdough creations.