Bread and Better

Bread and Better

Tuesday, 16 April 2013

Sourdough Starter

I love sourdough bread and for ages I have kept meaning to make it, but as it takes a while to create the starter culture I have only just gotten around to doing it.
    Three days ago I mixed 50g of spelt flour (although you can use any flour you like) with 50ml of water and left it in a sealed jar on the windowsill (I think you can leave it anywhere, but leaving it on the windowsill means its out of the way). I have repeated this process everyday and will carry on until I have been doing it for ten days. After that my culture will be ready for me get baking!
    I am hoping to get to the point where I can be enjoying a fresh sourdough loaf ever couple of days, although you can leave your starter untouched in the fridge for up to two weeks.
    I have started to see some bubbles already on the surface of the starter, which apparently is a good sign. I just hope I keep remembering to feed it everyday!
Happy baking!

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