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Sourdough Starter

There is a lot of angst about creating a 'mother' - a sourdough starter - and sustaining her, but it is actually incredibly simple. Once your starter is working, you can gradually add to it and it will improve in flavour. Use this starter to make a classic Sourdough Bread (see page 24 of the book), or the festive Sourdough Stollen (see page 37 of the book) at Christmas.

MAKES: about 600g/1lb 5oz starter


Day 1

Day 2

Day 3

Day 4

Day 5


    Put 150ml/5fl oz/ 2/3 cup lukewarm water in a 500ml/17fl oz/2 cup glass preserving jar with the Day 1 ingredients, stir well, then cover and leave at room temperature for 24 hours.

    Add the Day 2 ingredients and 55ml/2fl oz/4 tablespoons luke warm water, stir well, cover and leave again at room temperature for 24 hours.

    The mixture will start to change colour, the raisins will start to dissolve and there will be a bubble or two on the surface.

    Add the Day 3 ingredients with 100ml/3½fl oz/scant ½ cup lukewarm water,stir well, cover and leave as before for 24 hours.You should be able to sniff the fermentation. Throw away three-quarters of the mixture and add 100ml/3½fl oz/scant ½ cup lukewarm water.Strain to remove the raisins, then return the liquid to the preserving jar.Add the Day 4 flour, mix well, cover and leave as before for 24 hours.

    Repeat on Day 5, when you'll notice an acidic tang to the mix.

    On Day 6, the mixture should be bubbling and ready to use.

    Each time you remove some of the mother, simply replace it with the same quantity of flour and water. As time goes on, the mother will become more acidic and take on more flavour and character.

Recipe taken from the new SPELT COOKBOOK by Roger Saul

Spelt: Meals, Cakes, Cookies & Breads from the Good Grain

Don't forget to buy your Sharpham Park ingredients :

White Spelt
More info>

Organic Spelt
Wholegrain Flour
More info>