How to feed your Sour dough starter

Pick the correct flour used today.

• Rye/plain

• spelt/wholemeal

• Spelt/bakers white

• bakers white/self raising

how much water was used to mixture

• 120ml

• 150ml

• 200ml

• 220ml

what temperature was the water used?

• ice cold

• tap water

• warm water

• boiling water

What type of bacteria is used in sour dough starter?

• E-coli

• Lactobacillus

• Salmonella

• Norovirus

What utensils are needed to make the starter?

• bowl

• spatula

• measuring scales

• all of the above

Can a sour dough starter be over 100yrs old?

• yes

• no

• I don't know

• I don't care

After making the starter you need to keep it in a warm place?

• No

• I don't know

• yes

• in the fridge

To slow the fermentation you put the starter in the?

• garden

• fridge

• freezer

• car

How far up the jar should the fed sour dough starter come to?

• the top

• 1/2

• 1/3

• 1/5

Why mark a line on the jar when you first put it in?

• To see how pretty it is.

• To show how far it rises.

• to draw on the jar.

• to decorate the jar