How we feed our sourdough starter

Every loaf we sell starts with Morwenna, the starter Maya has kept alive since 2016. Here is how we look after her.

Twice a day

1. Discard all but 50g of the starter.
2. Add 100g of stone-ground wholemeal and 100g of water at 26°C.
3. Leave it covered at room temperature until it has doubled, around six hours.

A starter that smells of nail varnish is hungry. Feed it more often, not less.