Let me introduce you to…The Yeasty Thing…
Yes baking fans, you guessed it, this is my latest sourdough starter, bubbling away vigorously in its garish Sainsbury’s picnic jug!
The thing I love about making a sourdough starter is the fact that every single one is unique. The bread I bake from this one will be different from the bloke’s down the road, from those I’ve made from other starters, even from the loaf I baked from it yesterday! The character of a starter is down to the airborne yeast spores that happened to be merrily floating by on the day I started it, coupled with how long it’s been fermenting away – and I love that about it!
While preparing my starter and growing it ready for the first bake, I like to pretend that I am a scientist, working methodically and observing closely as I go. However, the reality of growing a starter are not quite as precise. All it takes is a bit of strong white flour (this must be organic, I’m told, otherwise the yeasties will steer clear!); roughly 100g, and some warm water. Mix this to a thick paste (Hugh Fearnley-Whittingstall, henceforth HFW for obvious reasons, suggests it should resemble the consistency of ‘thick paint’) and leave in an airtight-ish container (like my trusty picnic jug) until you see little bubbles forming on the surface. This seems to happen for me in a matter of hours, but apparently it can take up to 3 days! So some patience may be required!
I have read some instructions for building sourdough starters, which prescribe adding all manner of grated fruit to this simple flour and water mix in order to encourage the yeast to settle and grow. I have never tried this and see it as totally unnecessary; especially since you are often advised to remove said fruit once the yeast has got going – err, no thanks!
Whisk the flour and water together, to create lots of aeration, and wait for the magic to happen! When the bubbles appear, it’s time to feed your new pet. Actually, this is why mine is now known, in our household, as ‘The Yeasty Thing’; because my two year-old likes to sniff it each morning and watch me ‘feeding it’ as if it’s a new addition to the family! I rather like this way of thinking about it, and it is conducive to me remembering to feed it every day rather than leaving it languish and turn into, well, a floury bloody mess!
Yes, that is everyday – as in, every 24 hours you must feed your starter another 100g of organic strong white flour and mix in enough water (it can be cool water straight from the tap from hereon in) so as to bring it back to that thick paint consistency. You will start to see your starter bubbling up with delight each time you feed it and then over night it will begin to fall back frothily in anticipation of its next meal.
Once you have lovingly repeated this routine for at least 7 days you’re ready to bake!
Look out for future posts with more juicy sourdough deets!