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- Starter from scratch – dissolve flour into clean water for a runny or stiff dough.
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- Cover the dough until it doubles in size or bubbles; feed it with flour and water a couple of times, when it rises it is ready for bread making.
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- Starter from old starter – use all or part of old starter, dissolve it in water with flour. When it rises it’s ready for bread making.
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- Details of old starter.
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- If old starter is mouldy, scrape the clean bottom part, dissolve in water and add flour for a stiff dough. Ready for bread making when it doubles in size.
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- Dissolving the old starter.
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- Adding the flour for a stiff dough starter.
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- Stiff dough starter.
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- Cover stiff dough starter for the rising.
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- Dissolve the risen starter in water for the main dough.
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