I know many of you who follow me are Thermomix owners, and I have given you some Thermomix-friendly recipes elsewhere — but I would really love it if you tried this method first.
This method is so simple that you do not have to dirty your bowl or blades. I think you will love it.
The hardest part is forgetting what you may have learned in the past. Do not over-complicate it. A wild starter is not like commercial yeast. Once you have got the hang of this, it is wonderfully easy, and your friends and family will love everything you make.
About Starters and Three Starter Recipes
A mature starter is a beautiful thing. It takes a month or so to build one that feels truly unstoppable — but once you have a mature starter up and running, they are pretty hard to kill.
My method means you do not have to feed your starter every day. In fact, you only feed it once you have used some. Less mess, less discard, less stress. Too easy.
Put back what you took out! It's that simple.
Here is a list of the basic ingredients I use, plus some tips on equipment you most likely already have. I will also show you how to make really easy proving chambers at home, don't go spending money on them, you'll have something around the house, I'm sure. So simple.
Making and Baking Day
What to do on baking day.
This section is completely optional. If you just want to bake great bread, you can skip it. But if you like to know why things work the way they do, read on. Understanding the basics of fermentation and how a sourdough starter behaves can help you troubleshoot when something does not go to plan.
Over the years this course has been available, I’ve received comments and emails from students about the little issues that can pop up when you’re first starting out with sourdough.
This section is here to help you troubleshoot those common problems and feel more confident about what to do next. If you find the answer you need, wonderful. If not, please ask me, and I’ll help where I can.
Check our Calendar to see what is available.