How to create and maintain your sourdough starter
One of the most magical elements of making sourdough is the creation of your starter! Imagine passing your sourdough starter down to generations to come! The Lovingly Artisan mother is over 30 years old! And it must be the homes of hundreds of budding home bakers.
As promised, so many have recently requested our recipe!
RECIPE
• 100g warm bottled mineral water
(ideally Evian, due to the mineral content)
• 100g Gilchesters Organic’s Wholemeal flour
EQUIPMENT
A clean jam jar
One small spoon
Scales
METHOD
This method is all about getting the consistency and texture right! The measurements will be more of a guide for you, as then it’s all about the feel! The beauty of sourdough and why you will love it!
1. Add about 100g of water to a clean jam.
2. Add approximately 100g of Gilchesters Organic’s Wholemeal Flour. (you can add more flour if required, be bold and brave!)
3. Blend the flour and water with a teaspoon until you have created a rough paste, similar to the appearance of thick peanut butter!
THE LOOK AND FEEL OF YOUR STARTER
You are looking and feeling for a rough paste, thick in appearance and texture. Add additional flour if the mixtures feel too loose to touch until you are happy with the consistency. Remember, making sourdough is all about the feel; you are merely getting to know your starter.
4. Cover with the jar lid or linen, don’t be tempted to tighten the lid too much, leave slightly open to the elements, as you want your starter to benefit from the lovely atmosphere and fragrance of your home! Imagine all those micronutrients in the air working their magic!
STABILISING YOUR STARTER
5. Keep your jar of starter in a room temperature of approximately 21 degrees, cosy but not too hot, the kitchen is the ideal. Your starter will not benefit from drafts or sunshine. The ideal location is normally the kitchen; you want to remember the feed! It’s a little like having a NEW family member of which you don’t want to neglect.
THE FEED
This is Aidan Monks’ personal preference; however, you will read about alternatives!
FEEDING TIMES
It would be best if you fed your starter once a day, whilst it is new, young and until at least 6 – 7 Sourdough loaves have been baked using it.
A young starter is less stable than an old starter; the older it becomes, the better the performance.
TECHNIQUE
1. Remove and discard the contents of your starter from within your jam jar with a small teaspoon. It would be best if you threw away all of the previous mixture.
Don’t be frightened of doing this – as long as there is some residue on the edge of the jar, your starter will remain active once fed.
THE VISUAL
Once emptying your jar, you will have a light-coloured, creamy liquid that is smearing the surface of your jam jar, this is alive with microbes.
2. Pour approximately an inch of your Evian bottled water into your jam jar,
3. Add two large dessert spoons of your wholemeal flour and stir until thick paste forms. Add more wholemeal flour if required, and continue to feel the texture. You’re looking for a thick paste to form.
Repeat this whole feeding process (steps 1 – 3) every day for seven days.
YOU’RE NEARLY READY TO BAKE!
THE VISUAL OF YOUR STARTER
Your jam jar should be alive, full of bubbles and air, light in colour, creamy and slightly malty in tone.
THE FRAGRANCE
A pleasant yoghurty smell
STORING
If you’re not ready to bake, keep your starter in the fridge, this is called hibernation.
GETTING READY TO BAKE
1. Remove your starter from the fridge, as your starter needs the warmth and atmosphere.
Your starter will need at least two days of feeding, following the recipe provided. Always store at room temperature before baking.
Remember you’re looking for the smell, texture and bubbles.
Happy Baking
Aidan
