GETTING STARTED

This eBook is designed for the beginner sourdough baker and

includes instructions for how to:
create a sourdough starter from scratch
my go-to recipe for crusty sourdough bread, and
two easy ways to use up sourdough discard and make
sourdough pancakes and pizza bases.

For the beginner baker, learning how to make sourdough can feel
a bit overwhelming. It’s likely that your first few loaves will turn
out a little wonky. That’s OK. Mine still do sometimes and I’ve
been baking for years! Just keep trying and learning.

Let’s dive in!

1
 WHAT IS SOURDOUGH
Sourdough is a popular way to prepare and enhance the quality of
baked goods through fermentation and was the traditional way of
leavening (rising) bread before the advent of commercially
available instant yeast.

Sourdough has been around for a really long time; in fact, it's
thought to have originated in ancient Egypt.

In sourdough bread the leavening (rising) ingredient is sourdough

starter; a fermented mixture of flour and water. This mixture
cultivates a colony of beneficial wild yeasts and lactic acid
bacteria, found naturally in the flour and in the air we breathe.

Because sourdough bread is fermented it’s easier to digest,

nutritionally superior, has a longer shelf life, and develops a more
complex flavour.

2
 CREATING A SOURDOUGH STARTER
To create a sourdough starter, you can either start from scratch,
cultivating wild yeasts and bacteria in a mixture of flour and
water, or acquire a small amount of starter from someone else.

Friends are usually all too happy to share a couple of tablespoons

of starter, which is all you need to get started, or you can source a
sourdough starter culture online.

The advantage of making your own sourdough starter is that it is

very simple and inexpensive; all you need is a glass jar, flour and
water. However, it takes about 7 days to become established.

On the other hand, if you can get your hands on some ready-
made sourdough starter, you’ll be able to start baking almost
straight away. If you’re lucky enough to find some, go ahead and
skip to the next section, Sourdough Starter Maintenance.

3
 HOW TO MAKE A SOURDOUGH
STARTER FROM SCRATCH
EQUIPMENT
Glass jar (at least 1.5 cup capacity)
Loose fitting lid, or piece of breathable cotton fabric and a
rubber band
Wooden spoon or silicone spatula

INGREDIENTS
Plain wheat flour – your choice of white or wholemeal (don’t
use bread mix as this contains other ingredients)
Filtered, non-chlorinated water (or tap water that has been
boiled and sat out for 24 hours allowing the chlorine to
evaporate)

METHOD
1. Add ½ cup of flour and ½ cup water to the glass jar, stir well
2. Cover with the lid or piece of cotton and leave to sit on the
kitchen counter, out of direct sunlight for 24 hours
3. Next day, pour out half the mixture (in the bin or compost,
not down the drain) and add another ½ cup flour and ½ cup
water
4. Repeat this process, discarding all but ½ cup of starter, for
approximately 7 days, or until your mixture becomes bubbly,
rises in the jar and develops a sour smell

4
TROUBLESHOOTING
If you use clean utensils and hands, and keep the jar
covered, it’s very unlikely mould will develop, but if this
does happen, dispose and start again.
If your starter isn’t bubbling or rising after 7 days try and
move it to a warmer spot to kick start fermentation. Keep it
away from direct sunlight. Above the fridge or near a heater
is perfect.
If a thin layer of clean, grey, black or pink liquid develops on
top of your starter, and the mixture starts to sink back down
before 24 hours, this is a sign that your starter is active and
hungry. Don’t throw it away! Feed it twice a day instead.
After 7 days move on to the maintenance phase.

5
SOURDOUGH STARTER MAINTENANCE
Sourdough starter is a living colony of yeast and bacteria that
requires care and regular feeding. A well-maintained starter will
reward you with successful sourdough baking for years to come.
Follow these tips to keep your sourdough starter thriving and
keep a couple of tablespoons of starter in the freezer as back up.

THE BASICS
Do not use metallic spoons or containers. Use glass
containers, wooden spoons and silicon spatulas.
Ensure all utensils, containers and your hands are
impeccably clean by thoroughly them washing in warm
soapy water.
Sourdough starter is made from water and flour only. Do
not add any other ingredients to the starter.
Use filtered, non-chlorinated water. The chlorine in tap
water will affect the bacteria and yeast’s ability to thrive.
If you do not have a water filter, leave the water in a clean
container on the bench top, covered with a tea towel, for
24 hours. The chlorine will evaporate.
You can change to any other type of wheat flour to feed
your starter, however there may be a transition period
while your starter adapts to its new environment,
meaning you will likely need to go through a few feedings
before you can bake with it.
The more starter you keep, the more flour and water you
will need to feed it, so just keep what you need for your
preferred recipes (often about 1 cup).

6
FEEDING
There are two times you need to feed your starter; when
it is hungry, and before you want to bake with it.
You will know your starter is hungry once it has risen in
the jar and is bubbly, sour smelling and ‘active’. A hungry
starter will also start to develop a liquid layer on top
otherwise known as hooch (this can sometimes be pink,
grey or black in colour). Hooch isn’t harmful and can
simply be poured off or mixed in, however, it’s important
to feed your starter before this point to maintain its
integrity.
The length of time between feeding depends on your
starter, how much you last fed it, and the temperature.
In warm weather your starter will require more regular
feedings than in cold, or if you keep your starter in the
fridge.
The other time you will want to feed your starter is before
baking with it. Depending on temperature you will need
to feed your starter 4-8 hours before baking (often the
recipe will specify this).
When it’s time to feed your starter, discard all but a
couple of tablespoons of starter, and feed it equal parts of
flour and water. The consistency should be that of heavy
pancake batter. As each flour is different, add more or less
flour or water to suit.
The sourdough starter is ready to bake with when it
passes the ‘float’ test. Place a teaspoon of starter in the
glass of water. If it floats, it’s ready. If not leave it a bit
longer and try again.

7
DISCARDING
It is necessary to discard starter before feeding because
you always need to feed the starter equal to, or more
than, its own volume. In warm weather it is economical to
discard all but 1 tablespoon of starter to extend the time
between feedings.
Discarding starter doesn’t mean you have to throw it out.
You can use sourdough discard in recipes such as
pancakes and pizza bases (see the recipe section for
details).

CARING FOR YOUR STARTER

If you’re not baking daily, keep the starter in the fridge
and only feed once a week. Depending on the strength of
your starter, it may require a couple of feedings after
being stored in the fridge before its ready for baking
with/passes the float test.
Keep your starter our of direct sunlight and covered with
a breathable material such as cotton fabric or paper towel
and rubber band to keep out debris and insects. If storing
in the fridge, use an airtight lid.
Do not consume raw starter. When using clean equipment
and hands, a healthy starter is resistant to mould and bad
bacteria, but sometimes things go wrong. It should smell
sour/acidic, but if the starter develops a ‘rotten’ smell or
visible mould, throw it out.
If the top of the jar starts to become a bit crusty, you can
simply transfer your starter to a fresh jar. You will need to
soak the jar in warm water to remove the crusty bits as it
dries quite hard.

8
SOURDOUGH RECIPES

9
 CRUSTY SOURDOUGH BREAD

EQUIPMENT
Dutch oven Tea towel
Large glass mixing bowl Dough scraper, optional
Wooden spoon Lame or sharp knife
Benchtop mixer with Baking paper
dough hook attachment, Kitchen scales
optional Plastic bag/s
Banneton proofing Rice flour, to dust the
basket/s banneton

To see what equipment I use plus substitutions visit:

pineapplefarmhouse.com/sourdough-tools

10
INGREDIENTS

ONE LOAF TWO LOAVES

475 grams unbleached all- 950 grams unbleached all-

purpose (plain) flour purpose (plain) flour

325 grams Water 650 grams Water

100 grams Sourdough starter 200 grams Sourdough starter

10 grams Salt 20 grams Salt

METHOD
PREPARE THE STARTER
Feed your sourdough starter 4-12 hours before you want to begin.
It’s ready to bake with when it’s active and bubbly. You can test if
the starter is ready by placing a spoonful of starter in a glass of
water. If it floats, it’s ready to go.

11
AUTOLYSE
Combine the flour and water, mix with a wooden spoon, or your
hands, and rest for 30 minutes.

MIX THE DOUGH

Add the sourdough starter and mix for 10 minutes by hand or
with a benchtop mixer using the dough hook attachment on low-
medium speed.

Cover the dough with a wet tea towel and rest for 30 minutes.

12
STRETCH AND FOLDS
Stretch and fold the dough over itself in the bowl 4 times, turning
as you go, then cover and rest the dough for 15 minutes. Do this
twice more, at 15 minute intervals.

After the third set of stretch and folds, rest the dough for 30
minutes and do this twice more (total of 6 sets of stretch and
folds).

BULK FERMENT
Cover with a wet tea towel and rest the dough for 3 - 6 hours or
until the dough has increased in size, wobbles when the bowl is
shaken, and you can see lots of air bubbles on the sides of the
bowl and top of the dough.

The time the dough takes to rise will depend on the ambient
temperature. In warm temperatures this stage will progress more
quickly. In cooler temperatures you can place the sourdough in a
warm place such as by a heater or stove to speed things along.

13
PRE-SHAPE THE DOUGH
Using a dough scraper, turn the dough out on to a lightly floured
surface.

If making two loaves, halve the dough.

Shape the dough into a round shape by turning the dough on the
spot and tucking the sides underneath, creating tension on the top
of the dough.

The dough will be quite wet and may be a little sticky. Flouring
your hands and the top of the dough will help but try not to add
too much extra flour.

Once shaped, sit uncovered for 15 minutes to allow the dough to

develop a slight skin.

14
SHAPE THE DOUGH
Flip the dough over so the skin side is now facing down.

Gently fold the left side into the middle and the right side over the
left. Then roll the top towards you twice until the seams are
underneath.

15
Again, shape the dough into a round shape by turning the dough
on the spot and tucking the sides underneath, creating tension on
the top of the dough.

Transfer the dough into a banneton proofing basket dusted with

rice flour (or a glass bowl lined with a cotton or linen tea towel),
seam side up. If the dough seam comes apart, pinch it together.

Cover with a plastic bag.

COLD FERMENT
Refrigerate for 12 hours or overnight.

16
BAKE
Next day, place the dutch oven in the oven and preheat both to
250 degrees Celsius/482 Fahrenheit.

Remove the dough from the fridge and tease the dough out of the
proofing basket and onto a square of baking paper.

Using the knife or lame, score the dough then lift it using the
baking paper and lower it into the dutch oven.

Replace the lid and place the dutch oven into the oven.

Bake for 30 minutes at 250 degrees Celsius/482 Fahrenheit.

Remove the lid, reduce the temperature to 220 degrees

Celcius/428 Fahrenheit and bake for a further 30 minutes.

The loaf is done when the top is nicely browned and it makes a
holow sound when tapped. Cool completely before slicing.

17
 SOURDOUGH DISCARD PANCAKES

INGREDIENTS
1 cup sourdough discard
1 egg
2 tablespoons maple syrup
Pinch of salt
½ teaspoon bicarb soda

METHOD
1. Preheat a cast iron skillet or frypan over a medium-low heat.
2. Add the sourdough discard, egg, maple syrup and salt into a
large pouring jug and whisk well until combined.
3. Once the skillet has preheated, add the bicarb soda to the
mixture and whisk. The batter should fluff up.
4. Pour or ladle the pancake mixture into the skillet.
5. Cook until bubbles emerge on the surface of the pancake
and the sides set, then flip.
6. Cook for another minute or so then remove from the pan.
7. Repeat steps four to six.
18
 SOURDOUGH DISCARD PIZZA BASE

INGREDIENTS
Olive Oil
1 cup Sourdough discard
Pinch of salt
Dried oregano or mixed herbs

METHOD
1. Place a cast iron skillet in the oven and preheat both to 200
degrees Celsius/390 Fahrenheit (fan forced).
2. Once the skillet has preheated, remove it from the oven and
drizzle with a little olive oil. Pour the sourdough discard into
the centre of the skillet and spread it out with a wooden
spoon. Sprinkle with salt and dried herbs.
3. Return the skillet to the oven and cook for 15-20 minutes
until crisp and browned.

19
 THANKS FOR FOLLOWING ALONG

For more real food recipes and inspiration for a natural handmade
home find me at www.pineapplefarmhouse.com

20