Difference between revisions of "Sourdough Starter"

From Recipes
Jump to navigationJump to search
m (improve picture description)
 
(One intermediate revision by the same user not shown)
Line 1: Line 1:
[[Image:sourdough culture.jpg|thumb|Active sourdough starter]]
[[Image:starter culture.jpg|thumb|Active sourdough starter, made from wholemeal wheat and filtered water.]]
== Ingredients ==
== Ingredients ==
* Good (e.g., organic, stoneground) wholemeal flour (wheat or rye)
* Good (e.g., organic, stoneground) wholemeal flour (wheat or rye)

Latest revision as of 23:55, 16 May 2008

Active sourdough starter, made from wholemeal wheat and filtered water.

Ingredients

  • Good (e.g., organic, stoneground) wholemeal flour (wheat or rye)
  • Good (e.g, filtered) water

Method

To make new sourdough starter, mix equal quantities by weight of flour and water. 200g total is probably a good amount. Store in a non-metal container with a loosely fitted lid (to avoid explosion) at room temperature (18C - 25C). Each day, feed the starter: discard half the mixture and add equals parts flour and water to regain the original weight. The starter is ready when it doubles in size in about 6-8 hours. This should take about a week.

If stored at room temperature, the start culture should be fed daily. It can be kept in the fridge without feeding (maybe for 10 days?).

To avoid having to seed a new sourdough culture, keep a little starter left over when baking bread, and add equal parts flour and water to make 200g again.

Source