A simple sourdough starter that will work with patience, if you don't have that then live yoghurt and dried raisins, that might otherwise go to waste, can help speed things up.


  • 500 grams of strong white bread flour
  • 500 millilitres lukewarm water
  • Optional: 2 tablespoons of dried raisins and 2 tablespoons of live yoghurt


  1. Combine 200 grams of strong white bread flour with 200 millilitres of lukewarm water in a non-metallic container – a glass jar is perfect. Add in the raisins and yoghurt if using. Cover loosely with baking paper or a muslin cloth so the starter can breather. Leave somewhere warm (but not hot) overnight. 
  2. The following day, feed it by discarding half the mix and adding a further 100 grams of flour and 100 millilitres of lukewarm water. Use the discarded mixture to make sourdough pancakes.
  3. Repeat this feeding process each day until you see bubbles throughout the mixture (this is where a glass jar comes in handy).
  4. It could take a few days, possibly more, it depends on airborne yeasts as well as the warmth and humidity in your kitchen. Don’t lose hope, it will happen!
  5. When your sourdough is rocking, try making sourdough bread or sourdough pancakes.

Food savvy tip: if you have any dried raisins knocking about in your cupboard or live yoghurt in the back of your fridge you can use them too. These aren’t essential, but would speed things up.

How do you use it?

Use the discarded mixture to make sourdough pancakes

And when its ready, here's how to make your sourdough bread.

Hard core want more? Why not try mixing in alternative flours with the strong white bread flour. Rye flour works particularly well.