A jar of flour, water, and patience
No packet of yeast, no starter from a friend — just flour, tap water, and about a week of small daily habits. Here is the whole routine on one page.
You'll need (one jar):
- 120 g stoneground wholemeal flour
- 240 g bread flour
- Filtered water, roughly 28 °C
- A 1-litre jar with a loose lid
Day by day:
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Start the culture
Stir 40 g wholemeal flour into 40 g warm water until no dry pockets remain. Scrape the sides down, rest the lid on top, leave it at room temperature for 24 hours.
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First feed
Keep 30 g of the mixture and discard the rest. Add 30 g bread flour and 30 g water, stir well, and mark the jar with a rubber band at the new level.
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Find the rhythm
By day four it should climb past the band within six hours.