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Day 1 of our lockdown sourdough adventure. Very little to it today. All you need is 100g wholewheat flour & 50ml bottled, untreated or boiled and cooled water. #coronacooking
Mix the flour & water to a paste and put it into your kilner jar. Leave the lid slightly open. Put it somewhere warm, I wrap mine in a blanket to get it really cozy, and leave it for 24 hours. That’s it for today. See you tomorrow! #coronacooking #sourdough
You use Wholemeal to get the starter going, only on the first day. If you have rye flour use that. Lots of people say to use rye on the first day, but I used Wholemeal. From tomorrow on, we will be using strong white flour.
#sourdough a thread.
I've been asked a lot about how I make sourdough. So here's a step by step guide. Key takeaway, it's a guide, different flour, water, temperature, oven etc will introduce variables, so play about and find what works for you. More importantly enjoy yourself
I've been asked a lot about how I make sourdough. So here's a step by step guide. Key takeaway, it's a guide, different flour, water, temperature, oven etc will introduce variables, so play about and find what works for you. More importantly enjoy yourself
1. Starter.
I use a non-discard approach, mainly to reduce waste. For my standard starter, I'm using a good quality wholemeal flour from @CotswoldFlour
I use a non-discard approach, mainly to reduce waste. For my standard starter, I'm using a good quality wholemeal flour from @CotswoldFlour
2. Starter (Method)
You will need a larger container, add 50g of flour and 45g of water at room temperature and mix together to get rid of any dry flour. Repeat this once a day for four days. You will then have 200g of starter (and left over to seed your next starter).
You will need a larger container, add 50g of flour and 45g of water at room temperature and mix together to get rid of any dry flour. Repeat this once a day for four days. You will then have 200g of starter (and left over to seed your next starter).
We’ve been inspired by @SeamusBlackley - this is our favourite spot in the world, and we are lucky we can get to it in lockdown. We wonder what #bluebellwoodbread will taste like...wish us luck??!!!
After 8 hours, we returned to bluebell wood, and our experiment was undisturbed. @SeamusBlackley
Safely back in our kitchen, we gave the new member of the family a permanent home. Mick (our white starter) and Mack (our rye starter) were waiting. We decided “Muck” was the perfect name for the newcomer.
A good fermentation requires a very active and healthy sourdough starter in the first place. Unlike commercial yeast which you can purchase from the store, sourdough starter has to be cultivated (or get from someone) and maintained by feeding it regularly. #Sourdough #Starter
Creating a healthy sourdough starter from scratch can take anywhere from 5 days to 2 weeks. This is when different colonies of bacteria found in flour fight for their survival until the acid producing bacteria makes the environment not suitable for other microbes to survive.
The starter you are creating is a crude petri dish which requires flour, water and right temperature for the microbes to thrive. The actual strain of microbes will vary. But eventually it stabilizes when only acid producing bacteria takes home the starter.
The #CoVid19 #Lockdown situation has created lot of home bakers. The interest towards #Sourdough bread has surged in the last month. Having baked sourdough bread for close to 7 months, I will share some most common mistakes new home bakers do
The first mistake is the sourdough starter not being very active & healthy. Every new baker who starts from scratch will almost certainly misjudge early activity as a sign of starter ready to bake bread. With regular feeding, it might take two weeks to get a healthy starter.
A healthy starter will triple (or at least more than double) its volume at its peak. It will smell milky, lactic acid before peak. It will be fruity at peak and smell sour and vinegary when left long past the peak. The smell palate will be same for every refresh.
if you've been thinking of #baking your own bread at home during These Difficult Times, and are interested in #sourdough, here's a thread on how to get started, and some tips and tricks i've learned over the last ~decade of wrangling sourdough.
first things first: all you need for sourdough bread is flour and water. almost any flour will do, with varying quality of results. plain bread flour (the kind in big sacks) is fine. whole wheat is fine. rye is fine. spelt is fine. whatevs. you'll get some kind of bread.
Almost any sourdough bread you make yourself will be better than storebought, cheaper than storebought, last longer at room temperature than store bought, and will give you a frisson of apocalypse-surviving domestic badassery. Even if you suck at it.
Wow that's the latest in innovative and unique ways to do #scicomm and raise awareness about #ClimateChange! :)
