SHOPPING LIST: Cooking Skills: Bread 2, Chapter 2 (Making a Sourdough Starter)

Wholemeal (or rye) flour to start and strong white bread flour for the daily feeds (about 1 kg over two weeks), a clean glass jar of about 500 ml, rubber bands, a cloth or loose lid and digital scales. For the pancakes: plain flour, an egg with the British Lion mark, milk, baking powder and butter. For the crackers: plain flour, butter or olive oil, rosemary and flaky salt.

A starter, day by day
[ ] 50 g wholemeal flour (wheat or rye), for day 1
[ ] 50 ml lukewarm water, for day 1
[ ] 50 g per feed strong white bread flour for each feed from day 3
[ ] 50 ml per feed lukewarm water for each feed from day 3
[ ] 1 clean glass jar (about 500 ml) and a loose lid or a cloth and rubber band

Keeping a starter
[ ] 1 ripe starter, fed 4 to 8 hours ago
[ ] 50 g strong white flour per feed
[ ] 50 ml lukewarm water per feed
[ ] 1 clean jar with a loose lid

Sourdough discard pancakes
[ ] 100 g sourdough discard (unfed starter)
[ ] 100 g plain flour
[ ] 1 Lion-marked egg
[ ] 150 ml milk
[ ] 1 tsp baking powder
[ ] 1 tbsp sugar
[ ] 1 pinch salt
[ ] 1 tbsp butter or oil for the pan

Sourdough discard crackers
[ ] 100 g sourdough discard
[ ] 60 g plain flour, plus extra for dusting
[ ] 40 g butter, melted, or 3 tbsp olive oil
[ ] ½ tsp fine salt
[ ] 1 tsp chopped rosemary, or seeds (optional)
[ ] 1 pinch flaky salt for the top

For the experiments
[ ] Rye flour and extra wholemeal flour
[ ] Small jars for side-by-side starters