Baking Sourdough: The birth of a sourdough mother starter

Baking Sourdough: The birth of a sourdough mother starter

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Chef: Kevan Roberts In this episode of his Baking Sourdough Masterclass, Master Baker Kevan Roberts starts off by talking us through building a sourdough starter. We discover why it’s a perfect marriage and its functions in developing a sourdough. About Kevan Roberts: Originally from Yorkshire, Master Baker Kevan Roberts has over three decades of experience in the baking industry from artisan bakeries to new product development. He has been a technical advisor on "The Apprentice" and has guested on the BBC "The Price of Bread". He is now building and teaching bakery workshops at Bread Ahead Bakery School in the heart of Borough Market, London. He is also the author of "Baking Sourdough", a book taking readers through the complete formation of a sourdough loaf and more.

Sourdough Starter


  • 50g wholegrain rye flour
  • 50g cold water

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