Sourdough

Sourdough starter in ripe condition

This post takes you through the 3 stages of baking sourdough.  It assumes that you have already made a sourdough starter.

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The Fridge Starter

This recipe assumes that you have already made your very first starter and you are ready to refresh it because you want to bake.  If you don't have a starter see the post "Making your First Sourdough Starter"

This mix is for a low hydration sourdough starter which I keep in my fridge.    I find that the drier mix keeps longer so I don’t have to refresh it quite so often. This mix is 2 parts flour to 1 part water. My method is to make twice what i need and split it into 2 jars. One goes straight into the fridge for storage, the other goes to a warm place to ripen ready to be used to make the Bake Starter.

Course Bread
Cuisine British
Prep Time 10 minutes
Author elspeth

Ingredients

  • 100 g fridge starter
  • 300 g strong white flour
  • 150 g water at skin temperature

Instructions

  1. Take 100g of your old sourdough starter from the fridge and discard the rest

  2. Mix together with the other ingredients and split into two jars.  Put one jar straight into the fridge for the future

  3. Leave the other jar in a warm place until ripe. It will be ripe when it has stopped rising and just starts to show signs of falling back down.  

  4. If your starter hasn't been fed for a while, this may take a few days

  5. If it does take a few days and it doesn't appear to develop properly, discard any liquid or discoloured parts and feed again in the same ratio 2 parts flour to 1 part water

  6. Keep doing this, discarding some of the old and refreshing with new feed until your starter has bubbles throughout the mix and reaches the ripe state described above

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The Bake Starter

When I’m ready to bake, I make a high hydration mixture by taking a small quantity of the fridge starter that I have ripened in a warm place.  I mix this with 1 part flour to 1 part water. When the bake starter is ripe, it is ready for use in baking 

Course Bread
Cuisine British
Prep Time 10 minutes
Author elspeth

Ingredients

  • 50 g fridge starter in a ripe state
  • 100 g strong white flour
  • 65 g wholewheat flour
  • 165 g water

Instructions

  1. Mix together and leave in a warm place until ripe.  It will be ripe when it has stopped rising and just starts to show signs of falling back down.  This normally takes 24 hours for me

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Country Sourdough Loaf

This recipe makes two loaves and is mainly white with just a touch of wholemeal

Course Bread
Cuisine British
Prep Time 2 hours 30 minutes
Final prove 2 hours 30 minutes
Author elspeth

Ingredients

  • 360 g sourdough starter version 2
  • 645 g water
  • 120 g wholewheat bread flour
  • 900 g strong white flour
  • 20 g table salt

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