• Carr's Strong White flour
• 1 litre clear jar with lid
• Tap water
• Spatula / spoon
• Waterproof marker
(to name your starter!)
• Mix 100g of flour with 125ml slightly
• Stir until all the lumps have gone to give
you a smooth, thick batter.
• Leave the jar open for a couple of hours
to allow the airborne yeast particles in,
then put the lid on.
• Leave for 24hrs at room temperature (approx 20-24˚C).
• After 24 hours feed your starter!
• Scoop out half of the mixture and throw away.
• Replace with 100g Carr's Strong White flour and 125ml tepid water.
• Stir well to create a smooth batter.
• Repeat this for the next 6 days
(you can keep track with the chart below).
• After a few days bubbles should start appearing on the surface.
• It will start to smell of yeast with a slight acidic edge.
• The time this fermentation occurs will vary, but by
the 8th day it should be quite bubbly and smell sweet.
• To test your starter for baking, put a small amount on
a teaspoon and drop into a glass of water. If the batter sinks
continue discarding and feeding, if it floats- you're ready to bake!
Milled in the UK by Carr's Flour Mills Limited, Solway Mills, Silloth, Cumbria CA7 4AJ