Once you make this Sourdough starter, you wont go back to buying supermarket bread!
Is there any better smell than freshly baked bread?
No not really.
There is absolutely nothing more satisfying than bread. Fact. Whether its in sandwich form (bacon), topped with guacamole (and bacon) or on a slice slathered with butter (and bacon).
I love to make my own and recently made my first Sourdough loaf. I love that it all starts with a simple mix of flour and water that can then be formed to make the most beautiful bread. All very wholesome!
It will take some forward planning though. The Sourdough starter can take 5-10 days to develop where as a loaf could set you back a whole weekend.
Don’t let this put you off though, a Sourdough knows how to look after itself so with just a little planning you will have a loaf every week.
How to make a Sourdough starter
To make your starter you will need:
A good digital scale (i use this)
750ml Glass top jar (a Kilner jar works great)
A clean tea towel
Bread flour (i used this white flour when first establishing my starter before moving on to more expensive flours)
Warm (not hot) water
Day 1. Mix 100g bread flour and 100ml water thoroughly in a bowl cover with your tea towel and leave in a warm room (away from hot spots though and not in direct sunlight). for 24 hours.
Day 2. Give it a good stir then, pour half of the mixture away and mix 100g of bread flour with 100g warm water to create a paste and add to the mix, cover with the tea towel and leave another 24hours.
Day 3-5. Repeat Day 2.
Day 6-10 When/If the starter is beautifully bubbly, do the float test to check it has enough yeast to make your first loaf.If it floats, it is ready to use!
If not, sad times, throw away and try again!
Once your starter is established, transfer it to a clean, sterile jar and keep it covered in the fridge. Refresh it every two weeks or so by removing from the fridge, mixing in the daily-feed flour and water as before, then cover and leave in a warm place for 6-8 hours until bubbly. Return it to the fridge afterwards.
I have managed to keep mine alive now for 6 months! It even has a name – ‘Freddie’ (short for Freddough of course). Once established, your starter will keep just fine in the fridge – i have left mine up to 3 weeks without touching it with no problems. If you do keep it there for that long, just remember to take it out of the fridge a few days before you want to use it and do a couple of the daily feeds to bring him back to strength.
I use mine to make Sourdough loaves, pizza and flatbread!