Cooking: Creating a sourdough starter
How to create a sourdough starter
I have only really heard of people being given some from friends or bakeries. I would say this is the best option because then you know it works and its good so first off I would recommend asking around and seeing if anyone has some they can give you ( they will be getting rid of a bit of their starter most days to help with the refresh process so it wouldn’t be at any extra cost to them and the good thing is that once you have some you can also start giving it away to friends and family to so they can also make it.)
If you don’t know anyone with a sourdough starter, fear not you can also make it yourself, although we have never done this before so cant be much help. However I have found some instructions which seem pretty clear over on the BBC website which I have liked below
Remember to keep it in a sealed jar. Kilner is usually the best for this but you will need to “burp” it once a day just by opening the lid and letting some air in
How to refresh your sourdough starter
Everyday you need to refresh your starter to keep the bacteria alive and kicking.
To do this you need to take out about half of your starter from the jar and then discard or make Scallions ( we have a video on how to do that here) you then need to add equal amounts of strong bread flour and water. We have been using the same cup everyday so we know we are always adding in the same amount. If you are nervous about doing this you can weigh out the water and the flour. We recommend about 100g of flour and 80 - 100 g of water.
Add both ingredients into your Kilner jar and then stir with a wooden spoon until the lumps and bumps have reduced.
Then pop on the side to keep it at room temperature and your starter will be ready to use after about 8-12 hours. If you don’t wish to use it in that time frame it will delay its reaction by popping it in the fridge for a few days remembering to get it out and warm again before using it for the best results.
Do this every day if you are making bread everyday.
If you don’t need bread everyday then you can pop your starter in the fridge and it will stop the process for a couple of days ( don’t leave it longer then a couple of day or you will kill the starter and then have to start all over again)