Starting your own sourdough starter is child's play. If no-one has any active starter they can spare you, simply mix bread flour and water and leave it to ferment for around 5 days.
I use wholemeal bread flour for my starter, even if making a white sourdough loaf. I find it ferments quicker and is not as sour as white bread flour.
50g x 4 lukewarm water
Day 1: Mix 50g bread lour and 50g lukewarm water in a clear lidded container. Mix well and and leave, with the lid loosely on, at room temperature for 24 hrs.
Day 2: Mix another 50g bread flour and 50g lukewarm into Day 1's mixture. Leave, with the lid loosely on, at room temperature for another 24 hrs.
Day 3: Mix another 50g bread flour and 50g lukewarm into into your growing starter, and leave for another for another 24 hrs.
Day 4: You should hopefully start to see your starter becoming more active, with bubbles visible through the clear sides of the container. Mix in a further 50g bread flour and 50g lukewarm water, and leave for another for another 24 hrs.
Day 5: Your starter should be very active/bubbly now. If not, continue to feed it daily until it does.
When your starter is ready, pour off 300g (or whatever your recipe requires) for the loaf you are about to bake. Feed the remaining starter with 50g bread flour and 50g tap water and store in the fridge for 24 hours before you want to use it.
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