Water Type - if your water is heavily chlorinated, it helps to let it stand overnight to allow the chlorine to dissipate. Keep in the fridge once the starter is active after the feeding period until you are ready to bake. Christine uses 100g of starter a week for a single loaf. Process - Use 25g organic rye flour and 25g water, stirred and left for 24hrs, then repeated daily for 4 days without any discarding of dough, which gives a more manageable 200g starter. Recipe - use equal quantities of flour and water. Use a rubber band to mark the start point (after feeding) so that you can happily see where it has risen to Use a tall plastic container that fits in your fridge (easier to scrape with flat sides and to see the rise and fall ) Did it smell vinegary yet? All these were signs that the starter was ‘active’.” Christine Making a starter is fun - I watched expectantly every day for bubbles, and of the starter rising and falling in the jar. A starter can last indefinitely, providing it is fed and watered at regular intervals, and improves with time. It takes several days to make and start fermenting. If I understand it correctly, the flour and water become colonised with natural yeasts from both within flour and air. “ Sourdough uses a ‘starter’ to replace the bought yeast in an ordinary loaf.
A jar / tall plastic container and elastic band.A bread cloth ( a large soft t-towel, not washed in fabric conditioner or anything that will infuse bread with scent).But this was my first mistake - one of many I hasten to add - trying to compare the making of sourdough with a traditional loaf.” Christine Both may be bread that can be sliced and toasted, and both use yeast as raising agents. “Moving from making bread by hand to sourdough was not as straightforward as I thought. Here we go! Christine’s Sourdough Journey And, lets face it, your Aga range cooker is definitely going to be a different temp than other bakers! So, the time that you need to rest & rise the dough will be different, the time that you need to bake will be different & the amount that you need to feed your starter will be too! Hopefully the time that you take to eat it, devoured with butter straight from the roasting oven, will be pretty much the same! Your starter is going to be a different temp than other bakers too. Why Tips and not a recipe? - Your water temp (room temp) is going to be different from other bakers.
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