Sourdough Starter
You can use a sourdough starter as a natural yeast for rising your breads. But you can also use it as an ingredient in almost all baked goods to add extra flavour and nutrients
You'll need:
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Flour
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Water
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A glass jar
Method
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Add 30g of whole wheat flour (I prefer to use whole wheat flour as it tends to make a more robust starter with more nutrients in your baking) to a jar.
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Add 30g of room temperature water to the same jar.
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Stir together with a fork.
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Place cap on jar and seal
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Leave rest for 2 days at room temperature, out of direct sunlight.
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On day 3 remove and dispose of half of the mixture ensuring any dark water is gone.
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Add 30g of whole wheat flour and 30g of water to the jar.
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Repeat the removal of half of the mixture adding 30g of whole wheat flour and 30g of water everyday for one week.
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You now have an active sourdough starter. Well done :)
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Feed the starter regularly by discarding(can throw away or use for baking) about half the mixture and replacing with new flour and water.
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If you bake only occasionally you can keep your starter in the fridge and feed it just once a week. When you need it, take out of fridge, feed it and leave it for a few hours to become active.
Notes
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When topping up your starter ensure you add equal measures of flour and water. This will give you a 100% hydration starter.
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The starter is fairly robust, if you've left it for a while for some reason it might start to die off. If it's looking a bit sheepish empty out most of the contents and revigorate it by adding 30g of whole wheat flour and 30g of water and build back up from there.
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There is a tradition of naming your sourdough starter so be sure to name yours. If you give them care and attention they will last for years. Mine is named George :)
