DAY ONE – MAKE THE STARTER

Slice a piece of an apple and dice it into 6 small cubes.

Add 30g flour into the bowl of 30g water along with the diced apple and mix together using a spoon.

Once this is combined spoon it into a jar leaving the lid to rest on top – don’t screw it on tight!

Leave the jar in a spot away from direct sunlight and any sort of draft/breeze where there is a consistent temperature.

DAY TWO – BUBBLES

On this day, you might start to see a few bubbles and the starter will begin to smell differently – this could be sweet or even sour. This is an indication that your starter is alive - You don’t need to do anything, just observe.

If there are no changes at all, don’t panic, your starter might just need a little more time!

DAY THREE – MORE CHANGES

You should now start to see an increase in the number of bubbles in your starter and the smell is even stronger than it was yesterday.

The sourdough starter might even have started to rise. If you don’t see any of these changes, it may be that your jar is in a spot where it is a little cold. Leave it for another day or two and continue to observe.

DAY FOUR – FEED YOUR STARTER

If you have noticed the changes above, and the smell is more of a fermented one, rest assured your starter is alive. Next it’s time to give your sourdough starter a name, after all, it’s your baby!

So now it’s time to start feeding the starter to build up her activity and strength.