Making your own Sourdough Starter

Since I’ve been baking my own bread, Himself and I have been discussing the need for a good sourdough loaf.    Sourdough is such a great flavour, makes awesome toast and leftovers create the most beautiful breadcrumbs ever!

SO.  Here Goes! My first ever attempt at a sourdough starter:

To house your culture you will need a suitable jar.  I used a glass flip top Kilner style as I had one handy.  Its a good idea to ensure you have a lid that won’t come off to easily…just in case it explodes….which it probably won’t – but its always a good idea to be proactive!!!  (Although, mine did seep out and overflow – but that’s another story!)

Before you start – wash & dry the jar and weight it (empty).  Note the weight on a tag or sticker and put it on the jar.  This saves time later as you won’t need to take everything out to work out how much starter you have left in the jar.

Next, weigh out 75g of Wholemeal, Dark Rye or Wholemeal Spelt flour into the jar.  These flours all work well in the culturing process.

Next, add in 75ml warm water and stir well.  Shut the lid tightly.

Leave your jar in a warm place in your kitchen where you will see it (you don’t want to forget about it).  If like me, you have a freezing cold house – it may help to wrap it in a tea towel to help keep the heat in.

Every day for a week – you need to feed your culture.  This means you need to add in 75g of the flour and 75mls of warm water as you did the first time. Stir well after each addittion to remove any lumps.

After about 5 days you should see that its starting to bubble up.  After about 7 days, you can keep it in the fridge (it will last here for months) and then only remove it a day or so before you want to use it, giving it a feed (75g flour, 75ml water) to keep it going. Overnight it after its feed on the kitchen bench and it should be ready to go in the morning.

Sourdough starters can be kept forver – as long as you keep feeding them.  I have heard of bakers that use the same sourdough for generations!!  After about 4 – 5 weeks, the culture will have developed to a point where you should get a really full flavoured Sourdough when you bake.

If it dies, you will know – because it will smell digusting!.  If this happens, chuck it out and start again:)

We made our first soudough loaf with our 6 day old culture and it was great!  loads of bubbles, good flavour and overall a nice loaf.   Goes great with Vegemite:)

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Comments

  1. I ‘like’ it too (but not signing up to yet another account so I can click me the button;) )
    Totally addicted to sourdough here. Bought a semi-sour caraway seed cob for dinner with pumpkin soup the other night. –

  2. I have tried once before but your way seems so much easier. I will have to try it soon.

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