I’ve already got a very active starter bubbling away in my kitchen, made using the flour/water/grapes method and wanted to get another going to show you how it develops. I noticed that there were instructions for a starter on the back of the flour packet so I thought I’d give that one a go to see how it compares.
My current starter took about 4 days to be ready for baking with, this one suggests up to 7 days. It’s a simple method … just 70g of flour and 70 ml of water mixed until it looks like beige gloppy stuff. Each day you add a bit more flour and water until it starts to bubble and smell yeasty. I’ll keep you updated with my new babies progress!