Vanielje Kitchen » …make a sourdough starter

Day 1:The Chef (Chief leavening agent)

Make a fountain inside a handful (about 1/2 cup) of organic wholewheat flour
add about 1/2 teaspoon of milk, a pinch of cumin and 3 tablespoons of warm water
Mix together and knead with two fingers until your paste comes together as a firm dough, adding a little more water if needed.
knead for several minutes then place in a ceramic bowl, cover with a cloth spritzed with water and leave in a warm place for 2 or 3 days. I use my airing cupboard as it is draft free.

Day 2 & 3:

Make sure the cloth remains damp but leave the chef undisturbed.

Day 4: First refreshment

The outside of your chef will have formed a hard crust but the inside should smell sweet and be nice and bubbly.
Scoop this out (about 1 oz)
Make a fountain of a large handful (3/4 cup) of wholewheat flour and break the chef up into little pieces.
Add to the well.
Pour in 1/3 of a cup of warm water and work the chef into the water.
Once the chef is dissolved into the water start drawing in the flour from around it.
Knead until the dough is firm (but not too dry) and springs back when touched.
Return to the ceramic bowl and allow to rise for 18 - 24 hours. It shoudl have risen, and fallen a little and have tiny air bubbles inside it.
Your chef is now a levain (leavener)

Day 5: Second refreshment

Using the exact same method as the first refreshment make a fountain with 1/2 cup wholewheat and 1/2 cup white flour.
Add four ounces of the levain and 1/2 cup of warm water.
Once the dough has come together use 1/4 cup more of wholewheat flour to knead the dough.
Let this levain rise for 10 - 12 hours. When it is ready it should have almost doubled in bulk and should not spring back when you press a finger into it.
Your levain is now ready to be mixed into a dough.

This is a firm starter but can still be easily kept in a mason jar in the fridge. Just refresh every second day as for the second refreshment, discarding anything over 4 oz of the levain. Bring to room temperature before proceeding to the dough stage, and watch your rising times as they will be shortened considerably as the starter will be quite fresh.