There are many different ways to start your sourdough starter (Mother dough). People use all different types of fruits, yogurts & other grains like barley.
For this starter we will use apple.
Day 1 – 10 mins
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Grate 1 apple, then squeeze the juice out by pushing it through a sieve with the back of a spoon
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Add the same amount of water as you have juice.
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Weigh this and add the same weight of flour. You can use white or wholemeal flour
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Mix together and leave in an airtight container at room temperature/ warm-ish place (or bowl with clingflim on top)
Day 2 – 5 mins
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Add 50g flour and 25ml of water to the container and mix it all together
When doubled in size – approx. 12 hours later
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Add 50g flour and 25ml of water to the container and mix it all together
Day 3 – 5 mins
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Add 50g flour and 25ml of water to the container and mix it all together
When doubled in size – approx. 10 hours later
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Add 50g flour and 25ml of water to the container and mix it all together
Day 4 – 5 mins
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Add 50g flour and 25ml of water to the container and mix it all together
When doubled in size – approx. 8 hours later
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Add 50g flour and 25ml of water to the container and mix it all together
Day 5– 5 mins
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Add 50g flour and 25ml of water to the container and mix it all together
When doubled in size – approx. 6 hours later
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Add 50g flour and 25ml of water to the container and mix it all together
Day 6 – 5 mins
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Add 50g flour and 25ml of water to the container and mix it all together
When doubled in size – approx. 4 hours later
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Add 50g flour and 25ml of water to the container and mix it all together
Day 6 or 7
Once the Starter starts doubling in size every 3 – 4 hours you are ready to bake!
Once you have reached this stage, you can keep your container in a fridge and feed the starter just once a week
To start baking from a Starter you have kept in the fridge, 2 days before you want your loaves, take out 75g of your Starter and discard (this prevents the Starter from becoming too acidic). Add back in 50g of flour and 25ml of water, which will reactivate the Starter
Day 1 – 10 mins
Take 75g of your Starter
Add 125g flour (white or wholemeal)
Add 125g water
Mix together
Leave to rest in a bowl covered in cling film/ damp tea towel
This is now called your ‘Sourdough’
(Also, refeed your starter with 50g flour and 25ml water to replace what has been taken out)
Day 2 (or once the dough has doubled in size so could be earlier)
Add to your ‘Sourdough’ above
500g of flour
10g salt
310g water
Put all the above ingredients into a mixer with a dough hook and knead for 4 minutes slow, 6 minutes fast (Depending on mixer)
You want a good elasticity at this stage (the dough will be very wet and sticky which is typical for a sourdough).
Once the dough is mixed, place in a container and leave at room temperature for 2 to 5 hours or until doubled in size.
Divide up your dough to your desired loaf weights and try not to knock any air out.
Mould round gently and give it a 5 minute rest.
After the rest, mould the dough gently to a boule shape and place in either flour dusted proofing baskets (or a bowl with a tea towel lining it, flour dusted on top) with the seam from your moulding facing up rather than down.
Cover with cling film/damp tea towel and give the dough a 30 minute rest
The bread can now be baked.
(although for real pro results place in the fridge to be baked the next day)
Remove the dough from the proofing baskets or bowl and place on a baking tray with the seam down. Score the top of the dough putting on your signature cut.
Bake for 30 to 40 minutes at 220C Conventional oven, 200C Fan oven or Gas mark 7 gas oven.
Good to know…
• The wetter the dough the more air pockets
• The temperature of the water & flour play a big part in fermentation
• The wetter the mother dough the more acidic the flavour
• The stiffer the mother dough the better fermentation
• The ambient temperature will affect fermentation time
Tips…
• Wet your hands to easily manage the sticky dough in the mixer
• You can add more Starter to stage 2 to speed up fermentation and give a more acidic product