Creating a healthier approach to the New Year
New Year is a time for a reset, reviewing the larder and making new affirmations. A ‘healthier’ approach tops many resolution lists, nurturing well-being, and a more nutritional-driven year. Many of us have a ” what am I eating moment”, and how does it make me feel could I do better with all that I place within my body?
The motivation behind eating sourdough is so often driven, by those wanting to take control of a better way of living. Sourdough plays such a significant role, in the health of your gut biome, happy gut. Happy head.
Happy Gut. Happy head.
Real bread, sourdough has so many nutritional benefits, alongside being more flavoursome, with a chewy crust and great keeping qualities. The characteristic of sourdough creates the best toast and sandwiches. Loaves that actively support your health, which are low in GI and proven to actively guard you against chronic illnesses.
The creation of your mother.
Your first step towards your baking journey is your sourdough starter. The creation of your mother will lead to baking many many loaves and maybe crumpets too. Your mother will become the main source of flavour, the levan in your dough, and the characteristics of your loaves. Your mother will feed your loaves throughout the year and is going to create some classic breakfast and suppertime treats.
The Mother
Mother dough, also known as sourdough starter, is the basis of a loaf of bread. A sourdough starter is essentially a culture of natural yeast and bacteria, which is constantly fed and nurtured in the same way at regular intervals.
The mother dough produces gas bubbles and lactic acids which give sourdough bread its characteristic slightly sour taste and texture. It’s an ongoing culture that is fed continuously following a set schedule and never completely used when baking, so it essentially means that when you refresh it a little of the mother dough will feature in every loaf you will ever make. This nurturing process defines this delicious bread and it’s hard to re-create any other way. It may seemingly be a complicated process and one that needs commitment, but get it right and as you’ll discover the best things come to those who wait!
You will need to get starter.
Ingredients:
1 organic apple
100 g Mineral water
100 g Stoneground Wholemeal Rye flour
A clean jam jar
A grater
A teaspoon spoon for blending ingredients into a paste
Your Mother
Method:
This is all about getting the consistency and texture right! The measurements will be more of a guide for you, then it’s all about the feel!
- Add 100g of water to a clean jam jar
- Combine with 100g of Wholemeal Rye Flour
- Blend the flour and water with a teaspoon until you have created a rough paste, similar to a thick peanut butter!
Add additional flour if the mixture feels too soft until you are happy with the consistency.
- Once mixed, gently cover with the jar lid, not too tight, and leave slightly open to the elements, as you want your starter to benefit from all those microorganisms in the air working their magic!
- Keep your jar of starter at room temperature, it’s best if you feed your starter once a day, whilst it is young, and you build the strength and lactic numbers.
Daily feeding of your starter
Feeding until you see bubbles
Remove and discard most of the contents of your starter from your jam jar with a teaspoon. Don’t be frightened of doing this – as long as there is some residue on the edge of the jar, your starter will become active once fed
Feed by adding approximately 50g stone ground flour and approximately 50ml of mineral water and stir to a thick paste. Replace the lid loosely leave for 24 hours and repeat.
Repeat five times and 24 hours after the final feed you’re ready to bake
Happy Baking x
