Step 1

DAY 1:Take 20g of your active sourdough starter, 100g of flour, 50g of water and 3g of honey and mix together in a small bowl until they form a dough. Turn the dough out onto your counter and knead together until it forms a smooth ball. Score a cross in the top of the ball and drop into a clean, wide mouth jar. Place a sheet of paper towel over the top and secure with an elastic band. Leave the starter in a warm place for 24 hours.

Step 2

DAY 2:After 24 hours your stiff ball of dough will have fermented into a marshmallowy sponge with lots of bubbles on the sides of the jar. The top might have formed a dry skin. Remove the Pasta Madre from the jar, discard all but 50g of the starter and mix with 100g of flour, 40g of water and 3g of honey. Bring it together into a shaggy dough. Tip the dough out on to the counter and knead into a smooth ball. Now, roll the dough out into a strip and then roll into a log. Score the log with a cross and place into a clean jar.

Step 3

DAY 3:Leave your Pasta Madre alone today. You'll notice that it is fermenting, it may have peaked or perhaps not yet - depending on the temperature you're keeping it at. Just leave it be - do not stir it.

Step 4

DAY 4:Today you will refresh your Pasta Madre by discarding all but 50g and feeding it with 100g of flour, 40g of water and 3g of honey. Bring it together into a shaggy dough. Tip the dough out on to the counter and knead into a smooth ball. Now, roll the dough out into a strip and then roll into a log. Score the log with a cross and place into a clean jar.

Step 5

DAY 5:Your Pasta Madre should peak within around 24 hours and you can use it from today. You can leave it on your counter for a good few days unfed and then refresh it when you want to use it.