Vegan Sourdough Starter – The Source Bulk Foods
Vegan Sourdough Starter https://www.thesourcebulkfoods.co.uk/wp-content/uploads/2020/05/shutterstock_1054177292.jpg 1kg bakers or plain white flour 125g wholemeal flour 300ml pineapple juice (can be bottled or from tinned pineapple – just make sure it was canned in juice, not syrup!) Filtered water (if possible) Day One: Mix the wholemeal flour with 180ml room temperature pineapple juice. Once the juice is well mixed through, place the mixture into a wide-necked jar at least 1 litre in size. Cover with muslin cloth or a clean tea towel and secure with twine or elastic band to prevent any little friends joining the party. Leave for 24 hours at room temperature. Day Two: Mix in another 115ml room temperature pineapple juice before adding 125g white flour. Cover again as per day one. Leave for another 24 hours at room temperature. Day Three: You may now notice some bubbles or that the starter has increased in size (if not – don’t worry, that’s also fine!). You’ll now need to discard half of the starter. (However, we prefer the idea of putting half in an extra jar to give to a neighbour when it’s ready!) Mix your half with 125g white flour and 120ml room temperature filtered water. Leave for 24 hours again at room temperature. Day Four: You should definitely notice some changes in your starter at this point; it should be around double the size of yesterday and you should be able to see some bubbles in it. If this is the case, repeat the steps from yesterday. If you don’t notice any changes yet, leave the starter for another 12-24 hours and consider moving it to a warmer part of the house. Day Five: Morning: Repeat Day Three instructions. 12 Hours Later: Repeat again Day Six: If your starter still isn’t quite doubling in size, continue with the twice daily feedings from Day Five and keep it in a warmer place if possible. If it has been regularly doubling in size between each ‘feed’, and looks nice and bubbly, you’re ready to get baking! You can use the part that you would otherwise have discarded to bake with when you feed it again.   If you intend to bake with it a few times per week, you can keep it on the worktop and refresh it every day or so. If you are likely to only bake once or twice a week, you can save on flour by keeping it in the fridge in a sealed jar as this slows down the fermentation process. The best description we’ve found on when the starter is ready to use is that it has the texture of the inside of a cooked marshmallow! So a little spongy and holey! Once your starter is up and running, you may wish to play around with the ratio of water to flour to better achieve this consistency.   Don’t worry if in between feeds you notice the top of the starter looks a little grey in colour or has a little brownish/grey liquid on top, just pour this away and feed it a little more frequently! It is actually quite difficult for a starter to go mouldy due to the acidic environment unless your jar isn’t completely clean to begin with. PTM
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Vegan Sourdough Starter

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Vegan Sourdough Starter

A vegan sourdough starter so you can indulge your inner baker! With zero-waste thinking at our heart, we love some creative ways people use their ‘discarded’ starter; have a look online for crumpet, muffin and pizza dough recipes!

Happy baking!

INGREDIENTS

1kg bakers or plain white flour

125g wholemeal flour 300ml pineapple juice (can be bottled or from tinned pineapple – just make sure it was canned in juice, not syrup!)

Filtered water (if possible)

TIME

Minutes

SERVES

DIFFICULTY
METHOD

Day One: Mix the wholemeal flour with 180ml room temperature pineapple juice. Once the juice is well mixed through, place the mixture into a wide-necked jar at least 1 litre in size. Cover with muslin cloth or a clean tea towel and secure with twine or elastic band to prevent any little friends joining the party. Leave for 24 hours at room temperature.

1

Day Two: Mix in another 115ml room temperature pineapple juice before adding 125g white flour. Cover again as per day one. Leave for another 24 hours at room temperature.

2

Day Three: You may now notice some bubbles or that the starter has increased in size (if not – don’t worry, that’s also fine!).

You’ll now need to discard half of the starter. (However, we prefer the idea of putting half in an extra jar to give to a neighbour when it’s ready!)

Mix your half with 125g white flour and 120ml room temperature filtered water. Leave for 24 hours again at room temperature.

3

Day Four: You should definitely notice some changes in your starter at this point; it should be around double the size of yesterday and you should be able to see some bubbles in it. If this is the case, repeat the steps from yesterday.

If you don’t notice any changes yet, leave the starter for another 12-24 hours and consider moving it to a warmer part of the house.

4

Day Five: Morning: Repeat Day Three instructions.

12 Hours Later: Repeat again

5

Day Six: If your starter still isn’t quite doubling in size, continue with the twice daily feedings from Day Five and keep it in a warmer place if possible.

If it has been regularly doubling in size between each ‘feed’, and looks nice and bubbly, you’re ready to get baking! You can use the part that you would otherwise have discarded to bake with when you feed it again.

 

If you intend to bake with it a few times per week, you can keep it on the worktop and refresh it every day or so. If you are likely to only bake once or twice a week, you can save on flour by keeping it in the fridge in a sealed jar as this slows down the fermentation process. The best description we’ve found on when the starter is ready to use is that it has the texture of the inside of a cooked marshmallow! So a little spongy and holey! Once your starter is up and running, you may wish to play around with the ratio of water to flour to better achieve this consistency.

 

Don’t worry if in between feeds you notice the top of the starter looks a little grey in colour or has a little brownish/grey liquid on top, just pour this away and feed it a little more frequently! It is actually quite difficult for a starter to go mouldy due to the acidic environment unless your jar isn’t completely clean to begin with.

6

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