I love bread. I love yeast. I love watching dough rise, it's so satisfying. Plus, I've been baking (bread, cupcakes, etc.) since I was eight so it seemed time for a challenge. Even though my two other starters went mouldy - we only had expired wholemeal flour - I refuse to give up. I will make great sourdough.

Charakteristische Eigenschaften

My sourdough this time is like a thick paste. Feels like its best form, stable, solid, not too moist. I have a feeling this is going to be a happy sourdough...

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

100g Quite warm water
120g White stoneground flour
5g Quite warm water

Zutaten für die Auffrischung

Aufarbeitung

Watched the "Quest for Sourdough" starter video, plus Josh Weissman's on Youtube. Filled a jug with some quite warm water* and got out my flour**. *An actual scientific measurement, I swear **Not expired flour this time. Fresh flour (any kind will do)

Weighed my jar on scale, noted that down (285g). Zeroed the scale and poured in 100g of quite warm water.

100g Quite warm water

Added some (Ceres Organics) White Stoneground flour, 120g exactly.

120g White stoneground flour

Mix the water and flour together as neatly as possible. Decide the result is too thick (used to a soupier method) and....

Add a few drops of water (2-5g) and stir until it's feels similar to a very thick paste. DO THIS LAST to avoid a super soupy mixture.

5g Quite warm water

Clean edges of jar with spatula and pop on lid. Leave out of sun, in warm place (by the kettle) to do its thing.

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