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UYL Sourdough Starter

No yeast required – just flour and water.

Once established you can share your sourdough mix with family and friends.




Just flour, water and a kilner jar

  • Strong White Flour
  • warm water
  • 1 litre kilner jar required
  1. Weigh 70g of strong white flour into a 1 litre kilner jar and add 70ml of warm water. (That’s about 2 tablespoonfuls or 1/2 a small cup full of each). Stir until all the lumps are gone.
  2. Seal the jar and leave in a warm place (e.g. airing cupboard).
  3. Every day over 7 days, feed the starter with another 70g of flour and 70ml of warm water, stirring to make sure there are no lumps.
  4. After 3 or 4 days bubbles will start to appear.
  5. At the end of the 7 days the sourdough starter can now be stored in the fridge until you are ready to use it.
  6. You will need to feed it occasionally or when it stops bubbling.
  7. When you are ready to make your sourdough loaf, take the starter out of the fridge the day before you need it.


1. Some recipes suggest you add half a dozen seedless organic grapes or another fruit such as an apple to help get it going, but unless your kitchen is an extremely sterile environment there should be sufficient natural yeasts about that you should not need to do this.

2. If you need to refresh your starter once active, you can discard half the mixture and feed it as above for a few days.

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