How to make a wheat sourdough starter

Day 1

• Use a medium sized plastic bowl with a lid to mix 30g stoneground organic whole wheat flour and 30g tepid spring water (35°C/95°F).
• Try to use bottled or spring water as chlorinated tap water may impede the fermentation process. I tend to use a silicone scraper to mix the starter as it makes it really easy to wipe the inside surface of the bowl. Cover the bowl and keep at a warm temperature for about 24 hours. The ideal temperature for the wheat sourdough starter is 28°C/82°F.
• I tend to use a silicone scraper to mix the starter as it makes it really easy to wipe the inside surface of the bowl.
• Cover the bowl and keep at a warm temperature for about 24 hours. The ideal temperature for the wheat sourdough starter is 28°C/82°F.

Day 2

• Add 30g stoneground organic whole wheat flour and 30g tepid spring water (35°C/95°F) into the bowl which contains the 60g starter mixture from Day 1.
• Cover and keep at a warm temperature for 24 hours.

Day 3

• Add 30g stoneground organic whole wheat flour and 15g tepid spring water (35°C/95°F) into the bowl which now contains 120g whole wheat starter mixture from Day 1 and 2.
• This time, you add slightly less water to tighten the dough consistency.
• Cover and keep at a warm temperature for 24 hours. At this point, you may already start to see signs of the starter fermenting i.e. small bubbles may be visible.

Day 4

• 90g strong organic white flour
• 45g tepid spring water (35°C/95°F)
• Add the above ingredients into the bowl which now contains 165g starter mixture from Day 1, 2 and 3. Cover and keep at a warm temperature for 24 hours.

Day 5

• You should now have an active wheat sourdough starter that has bubbled up overnight, slightly subsided again and smells fruity and / or acidic.
• You're ready to start using your sourdough starter for wheat sourdough bread baking.