Nothing quite compares to the smell of freshly baked bread
I did have a sourdough starter many moons ago must be ten at least, when I first moved out and fell in love with cooking and baking, looking back I can’t remember what happened to it.
No doubt I went away for a while as I travelled a lot at that age and it didn’t make it, or was secretly discarded when I was away.
Anyway, @riverflows did an amazing post on making a sourdough loaf and other cool things and it got me enthused to get a starter back on the go.
Check out her great post below!
@riverflows/cold-faces-warm-bread-saturday-smiles
Before I get to the nitty gritty of mixing up the sough dough I though I’d show you the container I’ve settled on, it a 1.5l glass flip top jar that has had the seal removed. Please do bare in mind if you plan to make this avoid any air tight containers as the CO2 released could build up to a dangerous level and cause a catastrophe, and I’d hate so seem me fellow Steemians get hurt or have to clean up the mess at best!
For this starter im going to go with a 50/50 mix by weight of flour to water, 400g strong bread flour ( as that is what I had) to 400ml of water
Once the flour has been added its onto the water
Once this was added the next step was to give it a good thorough stir to make sure the water and flour had mixed together without to many big lumps
Next step is to let the wild yeast start to take hold and feed it over the coming days with more flour until we have a nice strong yeast culture that we can harvest to make a leaven which will be added to the bread mix to make it taste amazing!!!! I’ll keep you posted on the feeding and ultimately the first “baking of the bread” once the starter is good to go I can’t stress how much I’m looking forward to a good home baked bread!
As always thanks so much for stopping by, leave a comment as I’d love to hear from you all, apparently its tradition to name your sourdough any suggestions? If you like what you see consider an upvote, resteem or follow but most of all keep on steeming! All the best Dan