MAKE YOUR OWN LOCKDOWN SOURDOUGH
What you will need:
- A large glass jar (750ml is ideal)
- Organic rye flour
Until the middle ages, sourdough starter was an essential part of bread making. If you wanted your dough to rise, this culture of flour, water and wild yeasts was what did the lifting. As a living ingredient, the starter needs to be looked after – even fed occasionally. The bread it produces has more flavour, lasts longer and is easier to digest than other breads.
- Put 200g of flour into the jar, add an equal weight of cool or tepid water, mix well and cover with something porous, such as kitchen towel.
- Put the jar somewhere warmish, but not hot – not above a radiator, for example – and leave it to work for a few days.
- Eventually you will see bubbles forming and the mixture begin to swell – this is a great sign that the wild yeast is working.
- After another day or two, your starter should be bursting with bubbles and really puffed up – it’s now ready for feeding.
- To feed it, the best thing to do is reduce the quantity of your starter before every feed. This makes a more vigorous culture, whilst also keeping the volume under control.
- For a healthy starter, throw away about half of your original quantity and then stir in at least 100g of flour and the same weight of water.
- It will soon be nice and puffy again, and now it’s ready for use. So take as much as your recipe calls for, and then give what’s left a good feed. (Try to ensure you double the quantity each time you feed it)
- Move your jar to the fridge where your starter will continue to thrive, but will need feeding less often.
Have a look at this recipe idea for sourdough loaves from Hobbs House Bakery.