White Starter

Below is the white starter recipe we use at Bourke Street Bakery, however any of the ingredients mentioned would be fine to add to this recipe. We would advocate using some ripe organic grapes. Use two clean plastic buckets or bowls to mix the starter.

Method

Day One

Genesis — work on a ratio of 50% water and 50% flour to starter. Use a clean bucket and place in it 50 ml ( fl oz) water and 50 g ( oz/ cup) organic plain flour.

Day Two

First feed — the total weight of the starter is now 100 g ( oz). For the first feed, add 50 ml ( fl oz) water and 50 g ( oz/ cup) organic plain flour. Stir the water and flour together with a spoon, then add the starter and fold it through to combine. Cover with plastic wrap and set aside overnight.

Day Three

Second feed — the total weight of the starter is now 200 g (7 oz). For the second feed, add 100 ml ( fl oz) water and 100 g ( oz/ cup) organic plain flour. Stir the water and flour together with a spoon, then add the starter and fold it through to combine. Cover with plastic wrap and set aside overnight.

Day Four

Third feed — the total weight of the starter is now 400 g (14 oz). For the third feed, add 200 ml (7 fl oz) water and 200 g (7 oz/1⅓ cups) organic plain flour. Stir the water and flour together with a spoon, then add the starter and fold it through to combine. Cover with plastic wrap and set aside overnight.

Day Five

At this stage you need to discard some of the starter, otherwise you will end up with too much starter that is not active enough to use. On day five the total weight of the starter will be 800 g (1 lb 12 oz). You need to reduce the starter weight to 100 g ( oz), discarding the rest to the compost.

After the first five days you need to repeat the same first, second and third feeds for a total of three weeks (see weekly feeding schedule). On week four you need to increase the feeds so that the starter is ready to use in a dough (see final feeding schedule).