The Kilner Sourdough Starter Set contains everything you need to make and keep a sourdough starter. Here's how it works, based on Kilner's own product information and recipe.
What's in the set
- Two 350ml jars: Kilner includes two so you can start a second batch while the first is in use.
- A stainless steel measuring lid: designed to measure out flour and water precisely, which Kilner says makes it easy to keep your starter healthy.
- A step-by-step booklet with how-to instructions, in a gift box.
What can you make with a sourdough starter?
As well as loaves, Kilner suggests using a sourdough starter for pancakes, pizza and naan bread.
Making your starter
Follow the step-by-step booklet in the set to create and feed your starter. The measuring lid makes the regular feeds of flour and water simple.
Kilner's sourdough loaf recipe
Once your starter is mature, Kilner's own recipe needs just five ingredients:
- 500g strong unbleached white bread flour
- 300g mature sourdough starter
- 250ml filtered water
- 2 tsp salt
- Flavourless oil, for the bowl
- Combine the flour, starter and water in a mixing bowl, then add the salt.
- Knead on a floured surface for 10 minutes.
- Place in a lightly oiled bowl, cover with a damp tea towel and prove for 2½ to 3 hours.
- Knock back briefly, shape into a smooth ball and dust with flour.
- Place seam-side up in a well-floured, tea-towel-lined bowl or proving basket. Cover loosely and leave at room temperature until roughly doubled in size, which can take 4 to 8 hours.
- Heat the oven to 230°C (210°C fan) with a large baking tray inside. Put a small roasting tin of water in the oven to create steam.
- Flour the hot tray, tip the dough onto it and slash the top if you like. Bake for 35 to 40 minutes until golden brown.
- Cool on a wire rack before serving.
Caring for your jars
The jars are made from soda-lime glass. As with all Kilner glass, never pour boiling water directly into them.
Explore more home food projects: fermenting with Kilner, making butter, or the full Kilner Jar Guide.