Sourdough Starter

1. Mix together 100g all purpose UNBLEACHED flour and 75-100g filtered water in a jar with ample space for the mixture to double in size.
2. Leave it to ferment in the corner of your kitchen for 2 days with a loose fitting lid.
3. On the third day, the starter should be bubbly — discard 75% of the mixture and add in fresh mixture of all purpose flour and water in the same quantities as before.
4. Keep doing this until you see that your mixture is consistently getting bubbly and doubling in volume 24 hours after you’ve refreshed it with new flour and water.
5. You’ll know it’s ready when it smells sweet, like slightly overripe fruit.