Chocolate Starter

  • 25g white starter
  • 75g white flour
  • 25g raw organic cacao powder
  • 100g water at 36C
  • 10g organic raw cane sugar


  1. Mix all the ingredients in a pot, leaving room for the starter to rise again by half.
  2. Cover with a breathable lid and leave to ferment at an ambient temperature of 20-23C for 8-10h.
  3. Ideally use straight away to make a leaven. If that’s not possible, refrigerate and use for leaven within 8hours.
  4. Refrigerate the remainder in a covered pot until next needed.
  5. Refresh at least twice a week at minimum and 8-12hours before you make a leaven.

Recipe from Sourdough School by Vanessa Kimbell, photography by Nassima Rothacker.

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