Making Sourdough Bread (Pt 1) – SOURDOUGH STARTER
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** First make the starter, this will take 7 days**
Sourdough Starter:
Day 1:
– Place 50g wholemeal flour and 50g water into a clean bowl, stir together until fully combined.
– Cover and leave at room temperature overnight.
Day 2:
– To the sourdough starter add 75g wholemeal flour and 75g water. Stir together until fully combined.
– Cover and leave at room temperature overnight.
Day 3:
– Discard 100g of sourdough starter. Add 100g water & 100g wholemeal flour to the remaining starter.
– Stir well to combine all together. Cover and leave overnight.
Day 4:
– Discard 150g of sourdough starter. Add 100g water & 100g wholemeal flour to the remaining starter.
– Stir well to combine all together. Cover and leave overnight.
– The starter should start to smell pleasantly sour with small bubbles appearing on the surface.
Day 5:
– Discard 200g of sourdough starter. Add 150g water & 150g strong white flour (all purpose/plain white flour, unbleached bakers flour works well), to the remaining starter.
– Stir well to combine all together. Cover and leave overnight.
– The starter should appear active and full of bubbles.
Day 6:
– The starter should be quite active now and be full of little bubbles and smell slightly sour.
– Discard 250g of sourdough starter. Add 200g water & 200g strong white flour to the remaining starter.
– Stir well to combine all together. Cover and leave overnight.
Day 7:
– The starter should now be very active and full of bubbles. The starter is now ready to use.
– Remember, when making your sourdough bread always retain some sourdough starter (about 100-150g) which will be fed/refreshed, ensuring you have some sourdough starter for the next dough. As the weeks go by the starter will get stronger for rising.
- Note: Once I have got the starter to this stage, I keep my starter in the fridge and add about 25-30g flour per day plus water and mix well. Then the night before I make bread I take enough starter (about 150-200g), add about 100g of fresh flour and water, and leave over night ready for bread making the next day.
See here for Sourdough Bread Recipe!
For more information & SOURDOUGH FAQ’S
Visit: CulturedFoodLife.com