Forums:
I have searched the forum for this but can't really find what I am looking for. I would like to make my own sourdough bread. I tried once and it was a disaster. The flour/water 'starter' went mouldy. Does anyone make their own and if so, could you please share the recipe and process?
I think this comes up later
I think this comes up later in the lists, maybe list 5, you will need to check.
Aside from that I do make sourdough for my family using standard wheat flour. I have a starter that I made from scratch several months ago and it is still working fine if I feed it properly.
I started with 4 tbs each of spring water and flour mixed together well. I left it covered with a loose lid for 24 hours at room temperature and then added another 4 tbs of each. I did this daily for a week. By then the mixture should be bubbling up well and should be ready to use. Just take out what you need and then put rest in a sealed container in the fridge. The day before you need to use it again give it a good stir and take out what you need, I use 4 tbs at a time and leave overnight at room temp again before making up your bread. Your starter once established will keep well sealed in the fridge for a very long time.
You just need to feed it now and again, leave it out for 24 hrs before returning to the fridge
I'll post my bread recipe
I'll post my bread recipe later, just a bit rushed at the moment.
Thank you so much. That's
Thank you so much. That's exactly what I was looking for. I'm not going to eat it yet but my daughter has gone very health-conscious and really wants to make her own sourdough. Thanks again for this.
One more thing - how sealed
One more thing - how sealed does the sealed container have to be? I have one of those Killen (?) jars, which I used last time but this may be why it went mouldy as not enough air?
I just use one of those clip
I just use one of those clip tight plastic containers.
my recipe
night before. 4tbs starter, mix in 100g flour and 100g water.
Cover with tea towel and leave over night. This is the leven. It's should look live and float in water.
next day
into the leven mix 750g flour. I use 550g Waitrose organic white strong and 200g malt organic.
knead for about 10 mins, leave to stand for 1hour
add 7g salt and work in.
Put dough in tins, dust with flour and cover with tea towel and leave for 3 or more hours. Makes two loaves.
put empty baking tray in bottom of oven and preheat to 240c, less for fan oven. When hot put mug of water in tin to create steam and bake loaves for 20 to 25 mins