There are many good reasons to bake your own bread, if not only for the wonderful aroma that fills your kitchen when you do! I am also finding more and more that wheat based bread is very hard to digest and sits heavily on my stomach causing uncomfortable bloating, so I have decided to have a good at baking some of my own sourdough bread. In my next series of blog posts I will share with you how I get on at each stage, starting with Part 1 – The Starter.
Sourdough bread is made with wild yeast, or a starter and this is where the process begins. Before you do anything you need to get this going as it will take about a week to become active enough to bake with. After it is ready you will need to keep feeding and looking after it, almost like a pet (I will name mine Charlie!). The process sounds long winded but it is worth it, even just for the satisfaction that you have taken one more step towards your self sufficiency goals – one being never having to buy bread from the supermarket again!
How to make a sourdough starter
- Find a large earthenware or plastic container with a lid, large enough to allow for frothing and building up the volume of your starter.
- Mix equal parts of flour (wholemeal, rye or spelt) with water to make a paste/thick batter (see Fig 1). Whisk well to help incorporate lots of air and leave in the container for 24 hours.
- After this time the yeast spores in the air should have reacted with your starter and it will begin to ferment – you will see bubbles on the surface (see Fig 2). This could happen sooner or later depending on the flour used, how well you whisked it etc.
- When the bubbles appear you will need to give you starter it’s first feeding. This is done by whisking in another 150 g of flour and 250 ml warm water.
- After another 24 hours your starter will start to smell more ‘yeasty’, this is good! It will need another feed, this time by emptying half of the starter into a plastic bag and discarding. Then whisking in another 150 g of flour and 250 ml cold water this time.
- Continue in this way for about a week, emptying half every 24 hours and replacing and then your starter should be ready to bake with!
In part 2, I will detail the next steps required to make sourdough bread – the sponge.