Yesterday was Day 1 of my Sourdough Challenge and time to start growing my Starter. As per my recipe, all that needed to be done was mix equal quantities of flour and water together (I used 100g of each). Time and the natural yeasts in the air around us will, apparently, do the rest.
I used a standard 2 litre water bottle with the top cut off to make my starter in - hopefully it should be big enough to cope with my Starter's (fingers crossed) imminent expansion. I've been hearing all sorts of stories of exploding jars (don't use a glass container!) and messy radiators!
Obviously, chosing the flour to use was a big decision. I changed my mind between rye and wheat several times but eventually settled for rye - which is the most traditional for Sourdough and apparently a little more reliable. I used wholemeal organic flour since this has more of the natural yeasts and proteins in it which will help feed my Starter.
I'd love to hear your comments or if you're a sourdough veteran who has any tips .
And it's not too late to join in and start growing your very own Starter. Follow my recipe (or try your own if you prefer) and let me know how you get on. If you email me photos of your Starter, I can create you your own post which you can leave daily comments on charting your Starter's progress. If you email them to me, I can add daily photo updates, too since you can't post them in the comments directly.
I look forward to hearing from you - and that's a challenge!
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