I’m feeling almost back to full health today so I decided to start as I mean to go on and jump back in to the kitchen and back to blogging more frequently. I decided to start simply with a sourdough starter.
I watched a River cottage Bites on sourdough this morning where they used a mix of spelt and white bread flour with water (although they said the spelt wasn’t necessary and you could just use all white). Simple enough but the instructions were a little vague and since I owned the River Cottage bread handbook I pulled it off the shelf and had a good read of the sourdough chapter. Confusingly it said to use wholemeal instead of white bread flour as it will ferment quicker and more vigorously. I pulled Dan Lepard’s The handmade loaf off the bookshelf too as I wasn’t keen on doing a wholemeal starter as I felt a white flour starter would be more versatile. The starter Dan Lepard’s book involved rye flour and live yogurt neither of which I had in the house but it did also use white flour. I really wanted to make the starter today before I lost my enthusiasm. In the end I used white bread flour and water as recommended by a Fresh from the oven member Dom at belleaukitchen since he appears to have had good results with this ratio and it’s not that dissimilar to the River cottage Bites recipe.
- mix one cup of white bread flour and one cup of water in a jar.
- Stir well to incorporate lots of air.
- Cover loosely with cling film and put it some where warm.