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Simple Sourdough Starter & An Excellent Sourdough Bread Recipe

This is a the simplest and most reliable way I have found to create a Sourdough Starter that gives fantastic flavour to a range of breads.

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Creating Your Sourdough Starter:

Note - If your tap water is quite chlorinated leave it in an open container overnight before using it to create or feed a sourdough starter.

Day 1: In a large jar or Kilner mix 50g (50ml) of room temperature water with 50g of wholemeal flour. I use Shipton Mill Stoneground 100% Wholemeal Flour (210). Ensure it is mixed well and then cover loosely cover (I use a tea towel doubled over). Leave it in a room temperature location for 24 hours.

Day 2: Take your mixture from yesterday and stir in another 50g of room temperature water and 50g of wholemeal flour. In the same way cover and leave for another 24 hours.

Day 3: Take your mixture from yesterday and stir in another 50g of room temperature water and 50g of wholemeal flour. In the same way cover and leave for another 24 hours.

Day 4: Take your mixture from yesterday and stir in another 50g of room temperature water and 50g of wholemeal flour. In the same way cover and leave for another 24 hours.

Day 5: Take your mixture from yesterday – it should have started bubbling a fair bit by now. Stir in another 50g of room temperature water and 50g of wholemeal flour. In the same way cover and leave for another 24 hours.

Day 6: Take your mixture from yesterday – it should be bubbling quite a lot now, looking lively and smell like yoghurt. Stir in another 50g of room temperature water and 50g of wholemeal flour. Mark a line on the jar with the level of the mixture. About an hour after this feed you should see a very noticeable rise in the level of the mixture. This will fall back down in a few hours.

If your starter is very lively (lots of bubbles and a large rise and fall after feeding) it should ready for use now. Alternatively it may need a little longer, so in the same way keep feeding the mixture with 50g of water and 50g of wholemeal flour for a few more days as necessary.

Your starter can now be used to make delicious sourdough breads. Naming your starter is not mandatory but mine is called Bernard. :o)

 

Excellent Recipe To Test Your New Sourdough Starter

230g……………….. Sourdough Starter
333g………………. White Flour (or mix of flours)
5 Teaspoon…….. Dark Brown Sugar
1 ¼ Teaspoon…. Salt
145g………………… Tepid Water

Mix all the above in a bowl, knead for 10 mins.
Place in oiled bowl and leave in warm place covered with damp cloth for min 3 hours.
Knock back to a tight ball and place in a bowl lined with a well flour dusted dry cloth.
Allow to prove again for min 2.5 hours in warm place under damp cloth.
Turn out onto a flour dusted tray and slash top.
Cook in a 230oC oven for 25 – 30 mins.

Alternatively after the first rise the dough can be flattened out like a pizza base and used to make an excellent Focaccia bread. Prod a few finder holes in it then give it the second rise. Then drizzle with olive oil, sundried tomatoes, fresh rosemary and a little salt. I accept no responsibility for you not been able to resist eating this in one sitting!!!

 

Caring For Your Starter

Feed with 50g of flour and 50g water daily. It can now be fed with any good flour of your choice.
Remember - if your tap water is quite chlorinated leave it in an open container overnight before using.
Leave at room temperature to keep active.
Place in fridge to put it to sleep for a few days (can be left unfed in fridge for about 5 days)
Make sure it is active before use. I usually feed mine a couple of hours before using.

Added by: Anton


Tags: Bread Sourdough Starter

Add comment
Not enough water

In the Recipe "Excellent Recipe To Test Your New Sourdough Starter" it only wants 145g water. Surely this isn't enough water for a sourdough recipe.

Old Baker 23 October 2020

Reply
RE: Not enough water

Hi Old Baker, I did a lot of experimenting before I reached this recipe. Most sourdough recipes don't have as much sourdough starter in. As my starter is roughly 50% water I needed to reduce the amount of water in the final recipe (or it gets too sloppy). The downside is that the recipe is probably sensitive to the consistency of different starters. I got the best results I have ever had with a sourdough though. Another tip I didn't actually put on the recipe was extending the rise time to overnight. What I found was that I could make up the dough before bed and leave it under a damp cloth till morning. In the morning I just knocked it back into the shape of a focaccia and then left it to rise back. This way I could cook it fresh just before lunch and have it as a base for a picnic style meal. The kids and I were getting through one every day at one point over summer. :o) Give the recipe a try and let me know how you get on. Anton

Anton 24 October 2020

RE: Not enough water

Hi Anton, You are right it did work. I did an overnight rise in the fridge in a round basket and then put it straight in the oven in the morning with some steam. Will do again, many thanks. Regards. Alan..

Old Baker 26 October 2020


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