This is a basic sourdough starter recipe used to make sourdough bread.

METHOD

1. Combine the Whole meal flour and 1 cup luke warm water, stir together thoroughly. Cover with a lid and leave at a warm room temperature for 24 hours.
2. After 24 hours discard 1/2 the starter and feed it with 1 cup white bread flour and 1/2 cup luke warm water. Mix well and cover the mixture to sit at a warm room temperature for 24 hours.
3. By the third day you should be able to see some good activity (bubbles will appear in your mixture). By this stage you need to start feeding the live organism twice a day. Stir down the starter and weigh off a 1/2 cup of starter and discard the rest. Add 1 cup white flour and 1/2 cup luke warm water. Leave at (warm) room temperature between feedings.
4. Repeat step 3 every 12 hours. Your starter should be ready from day 6. No need to discard the starter after using what you needed, keep refrigerated and continue your feedings daily.

INGREDIENTS

• 1 cup Eureka Mills Stoneground Whole Meal Flour
• 1 cup luke warm water
• 1 cup Eureka Mills Stoneground White Bread Flour for feeding
• ½ cup luke warm water for feeding.