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Sour dough starter with currants/raisins

(8 Posts)
mittensofsteel Wed 14-Mar-18 19:37:51

Hi there,
Does anyone have the Dan Lepard recipe which involves yoghurt and currants for making a starter?

If you’ve followed it I would love to know how it turned out.

Thanks for sharing.

OP’s posts: |
billybagpuss Wed 14-Mar-18 19:42:47

That should take quite quickly, one of the more common methods for starting the sour dough is chopping half a dozen grapes in half. The yoghurt will definitely get it moving.

mittensofsteel Wed 14-Mar-18 19:54:41

Thanks @billybagpuss - you don’t happen to have a recipe to follow by any chance?

OP’s posts: |
ShushAlexaIsListening Wed 14-Mar-18 20:04:23

I think it this is the one you are after. I've not tried this version though.

JessyJames Wed 14-Mar-18 20:08:10

This one works really well using grapes,

billybagpuss Wed 14-Mar-18 20:08:40

To be honest, I just tend to make it up, its 3/4 cup of flour to 12 a cup of water, with your suggestion I'd mix in 1 or 2 teaspoons of yogurt and just chop the grapes in half and add them in, or just mix in a few raisins as you suggest. Then feed every 3 days, it takes about a week before it stops smelling awful and you can use it after about 10 days.

All sour dough starters are unique as they start breeding from the natural bacterias around you. I remember seeing I think it was Hugh F W just wafting the mixture around to encourage the bacteria. smile

billybagpuss Wed 14-Mar-18 20:09:16

that should read 1/2 cup not 12 cup of water grin

mittensofsteel Wed 14-Mar-18 20:49:38

Thank you so much! I was worried about not using a recipe but it sounds like there’s some wriggle room, I’ll start tomorrow!

OP’s posts: |

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