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Sourdough
Sourdough starters come in many forms, but they all do the same thing - leaven and flavour the dough. Once a starter is formed it needs to be fed with flour and watered regularly but can be used indefinitely if cared for. The yeasts thrive at a temp. around 25ºc up to 38ºc, slow down in a fridge, become dormant in a freezer and are killed over 60ºc.
The aim is to capture and grow natural yeasts present in the air and on the flour. As the yeasts grow, they produce bubbles of carbon dioxide gas and lactic acid, which eventually are used to leaven the dough and add flavour. For the best results use unbleached organic flour and spring water (although I've always had success using tap water). An "ambient" temperature is the most encouraging environment to produce an active sourdough, then once a bubbly batter has been established it can be kept in a fridge.
60g flour
120ml water
Put the flour and water into a small bowl or batter jug (with a lid) and mix to a thick batter. Cover and leave in a warm draught free spot for up to 3 days. Check each day to see if the sourdough has become active ie bubbly and smell "milky" or slightly sour. IF it smells bad or has patches of mould - throw away and start again. Once bubbly, it is ready for its first feed or refreshment. Add 100g flour and enough water to make a thick batter, mix well before covering and leaving for another 12-24 hours. Now the starter should look very active and it is ready to use.
Once you have a starter going, it will keep forever. Feed it every 5 days or so, even if you're not using it. Store in the fridge but bring back to room temperature and feed approx. 6 hours before starting your bread.
I've abandoned many a sourdough at the back of my fridge for uncounted days! Usually these potions can be rescued, but remember that it's only flour and water if you need to start again.
It's not a problem if the starter separates and turns greyish, just stir and feed as normal, this happens when you haven't fed the starter for a while or if its too runny.
If it smells too strongly and makes your eyes water! Reduce by half and then add flour more and water, continue feeding each day until it bubbles and the milky aroma has returned. |
