We've Moved!

Each of your Domu favourites now has its very own website! Click the links below to see the brands you know & love with a brand new look.

Home, DIY and gardenware. Combining functionality, usability and quality, shop TV brackets, power tools, storage and cleaning.


From everyday appliances that you just can't live without to quirky utensils to give your kitchen counter top a new lease of life.


Choose between modern acrylic makeup organisers, leather-look cosmetic cases or the latest trends for around the home.

Choose your currency:
My Basket (00) - £0.00

Your Bag

you currently have no items in your bag

Free UK Mainland Delivery

My Basket (00) - £0.00

Your Bag

you currently have no items in your bag


How to Make a Sourdough Starter

Give life to your very own sourdough starter – all you need is some flour, water and a little bit of patience. In just a five days, you’ll have a container full of bubbling yeast for homemade sourdough loaves.

Sourdough Starter 1

What You’ll Need

400g All-purpose flour
400ml Water



Day 1

In a container, add 100g flour and 100ml of water; stir vigorously until combined into a smooth batter; scrape down the sides and secure a lid or cling film on top.

Place the container somewhere with a consistent temperature, like a cupboard or on top of the refrigerator; leave to sit for 24 hours.

Sourdough Starter 1

Day 2

Take down your starter, have a look to see if small bubbles have started to form – it’s a great sign if they have, but not to worry if not. Stir in another 100g flour and 100ml of water until combined to a smooth batter.

Scrape down the sides of the batter and cover loosely with the lid; place the container in the same spot and leave to sit for 24 hours.

Day 3

Check your starter – by now the surface of the batter should be dotted with bubbles; when you stir it, it should feel thick. Again, ‘feed’ the mixture with 100g of flour and 100ml of water and combine into a smooth batter.

Scrape down the sides and cover loosely with the lid; leave for another 24 hours.

Sourdough Starter 3

Day 4

By now you should see lots of large and small bubbles, and your batter should have doubled in volume. The mixture should also smell quite sour and pungent.

Again add the flour and water and mix in. With the lid loosely covering the mix, leave for a final 24 hours.

Day 5

Your starter should be ready to use now. It should have doubled in size since yesterday and look very bubbly – almost frothy. It should taste and smell sour and vinegary.

If everything’s as it should be – you’re good to go. If not, leave for another day and reassess.

Sourdough Starter 4

Maintaining your starter

Once your starter is ready, use about half of it for your sourdough and then ‘feed’ it again with new flour and water.

If you want to make another loaf in a few days, continue to ‘feed’ it every day. However, if you want to save the starter for a longer period – keep it in the fridge and remember to ‘feed’ it at least once a week.

Got your starter ready? Now try our simple sourdough bread recipe here.

Join the conversation