I started experimenting with sourdough starters as part of my own reduce waste goals and I’ve been feeding my starter like this for nearly a year now. It hasn’t failed me once, so I thought I’d share it.

I use this wholemeal starter for all my breads, regardless of the flours I use (white, malted, Swiss, etc.). I always feed my starter with Shipton Mill stoneground strongest wholemeal flour. I always use cooled boiled tap water for both my sourdough starter and my bread making.

These instructions provide 330g wholemeal sourdough starter:
- 320g I use to makes 1 large or 2 medium loaves - as pictured and
10g to feed and rest sourdough starter in the fridge for minimum 24hours in the fridge between bread making sessions. So it’s perfect if you make bread once (like me) or twice a week.

You’ll need
10g of wholemeal sourdough starter.
Shipton Mill stoneground strongest wholemeal flour (or your chosen starter flour)
Boiled water cooled to blood temperature
Litre sized glass jar (i.e Kilner)

If using recipe with either more or less than 320g sourdough starter adjust water and flour in step 2 accordingly, you want to ensure equal amounts of water and flour added and that you have 10g left to feed sourdough starter.
Basic calculations:
320g + 10g = 330g
10 + 45 + 45 = 90 (see step 1)
330 - 90 = 240 / 2 = 120 (see step 2)

Step 1
Measure 10g of sourdough starter into your jar.
Add 40ml water and gentle stir to loosen the starter.
Add 40g wholemeal flour, gentle stir & combine thoroughly.
Scrap down slides if necessary
Cover and store in fridge until ready to use, minimum of 24hours.

Step 2
Night before plan to make sourdough bread remove sourdough starter from fridge.
Add 120 ml of water and gentle stir to loosen the starter.
Add 120g wholemeal flour, gentle stir & combine thoroughly.
If using a lid leave it loose or cover with kitchen towel and elastic band
Mark outside with a line level with sourdough starter - Using the mark lets you track its rise and see easily when it has doubled.
Leave overnight - the sourdough starter will feed and rise (hence litre sized jar). Like all starters it’s at it’s best when it has doubled in size (and floats when added to water).
Next morning, use 320g sourdough starter for your bread recipe.
You will be left with 10g sourdough starter.

Step 3
Repeat Steps 1 & 2 as above infinitum

Remember, if using recipe with either more or less than 320g sourdough starter adjust water and flour in step 2 accordingly, you want to ensure equal amounts of water and flour added and that you have 10g left to feed sourdough starter.
Calculations:
320g + 10g = 330g
10 + 45 + 45 = 90 (see step 1)
330 - 90 = 240 / 2 = 120 (see step 2)