Sourdough bread takes time and is not always the easiest bread to make. But with a little bit of love, and a lot of patience, sourdough is amazing to work with. This post is how I set about reviving sourdough.
Making your own sourdough starter
I was lucky enough to be gifted some dried sourdough starter which meant all I had to do was revive it. This was a simple process and if anyone wants to go this route, let me know in the comments below. But if you want to make your own sourdough starter then I have just the recipe for you.
for the pre-ferment
- 1 kg bread flour, divided
- 1 l water, divided
for the pre-ferment
- Place 250g flour and 250mls water into a plastic bowl
- Mix together using a fork and cover with cling film
- Make several holes in the cling film and place in a warm, draft free place
- After 24 hours pour off 150g of your starter and set aside
- Discard the rest in your dustbin
- Feed by placing 250g flour and 250mls water into the plastic bowl
- Add the starter, cover as above and set aside as above for 12 hours
- Once again pour off 150g and feed as above
- Set aside for 12 hours and then repeat the feeding process
- Set aside for 24 hours by which time little bubbles should have formed
to create a 100% hydration
- Weigh your starter *
- Add equal amounts of flour and water
- Mix well and store in a sterilised glass bottle
I feed my starter each week by removing 125mls and adding 60mls flour and 60mls water
And you can take a look at how to make a rye starter if you feel like doing that as well, or instead of a white wheat starter.
I placed Cordelia, my starter, into the fridge in December 2017, in a glass jar with a rubber sealed top. I did not touch the jar until the end of March 2020. It was fairly smelly from the hooch on top. But as there was no mould we were good to go. I poured off the liquid hooch and weighed out the left over starter into a clean bowl. The starter weighed 150g and I added 250g water and 250g bread flour. After whisking together, I placed a shower cap on the bowl and set it aside for 24 hours. Using that time to wash my jar so that it was nice and clean and ready for the starter.
The following day I weighed off 200g of the starter. Not wanting to waste it, I made a loaf of bread using my breadmaker. I then added 200g water and 200g bread flour and whisked it all together. I poured this back into the jar, leaving it out on the counter for another 24 hours. After that I started using my sourdough as per usual as it was totally refreshed. Do not be concerned if your starter is not bubbling over and frothing out of the jar. The true test of whether your sourdough starter is ready to use is the float test. Once fed for a recipe, drop a small amount into a glass of water. If it floats then you have starter ready to use. If it sinks then just leave it to feed for a little while longer.
Inspiration published on Lavender and Lime May 27:
Do you bake with sourdough, and if so, did you make your own starter from scratch?