Sourdough Starter

READY IN: 120hrs 2mins
YIELD: 1 starter




  • In a mixing bowl combine flour and water making sure there are no clumps. Then press the cranberries evenly into the wet mix cover with a lightly wet tea towel and keep in a warm place for 24 hours.
  • Remove cranberries along with 90% of the mix before replacing with 100 grams of fresh flour flour and 100 grams water, cover with lightly wet tea towel and keep in a warm place for 24 hours.
  • Repeat step 2, (this is re-feeding, providing the microbes with fresh food to thrive and grow).
  • By now you might see some bubbles on the surface of your mix and a funky smell this is a good sign and typically it is ready for use, but I always like to go an extra day. If you are yet to experience this keep going until you do.
  • This next day you are ready to transfer your dough to an airtight container and keep it in the pantry. Be sure to remove a portion every day either for use in a sourdough or to re-feed.
  • Factor to consider.
  • -The Cranberries contain natural sugars for the bacteria to initially feed off and begin to grow, you can do it without, but I like the little boost they can give.
  • -You are growing bacteria which means they develop more efficiently in warmer temperatures, hence the reason for leaving in the warmer locations overnight.