RECIPE: Sour Starter

Posted Wednesday 3 April 2013

Introduction:
Starter Dough’s are what make our bread taste so good, so we thought we would share some of our secrets for you to use at home.  Using a sour starter adds unique flavours to any of the bread you make. It is a lengthier process, but not a difficult one.

Baking Tools needed:
Medium sized bowl (around 4L in capacity).  Measuring jug, Scale.

Ingredients Needed:
100g Wheaten (or Wholemeal/White) Flour
100ml     Water (lukewarm)

Method:

Day One: Scale ingredients into bowl and mix until a smooth paste forms. Leave uncovered at room temperature.

Day Two: Scale same amounts (100g flour, 100 mL water), mix to form a smooth paste and add to day one mixture.  Leave uncovered at room temperature.

Day Three: Scale Same amounts (100g flour, 100 mL water), mix to form a smooth paste and add to the previous mixture. Leave at room temperature for an hour. Starter is ready to use, Or place in refrigerator until needed.

Care of your starter: Whenever you use the starter, replace it with the same amount, for example: if you use 100 grams, you would replace the starter with 50 grams of flour and 50 mL of water. 

Using your Sour Starter: Use as much or as little as you prefer.  When first starting, continue adding the yeast to the recipes, and when you are confident just decrease the yeast a little each time. Soon you’ll be not using any yeast at all.  Just remember, because you will be relying on natural yeasts it will take longer for your doughs to rise.

Categories: Recipes