Difference between revisions of "Sourdough Starter"
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[[Image:starter culture.jpg|thumb|Active sourdough starter, made from wholemeal wheat and filtered water.]] |
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== Ingredients == |
== Ingredients == |
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* Good (e.g., organic, stoneground) wholemeal flour (wheat or rye) |
* Good (e.g., organic, stoneground) wholemeal flour (wheat or rye) |
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Latest revision as of 23:55, 16 May 2008
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
- Yoke Mardewi-Caddy (http://www.wildsourdough.com.au)
- Various internet sources
- My own experimentation
