Sour dough

[SmiledWithTheRisingSun]

Those if you who make sour dough from a starter... how do you get your stater to start with?

I've made a starter very successfully using the modern bakery method, so no discarding.

I just put a glass jam jar on the side in the kitchen with 1 tsp warm water and 1 tsp strong flour and mix with my (unwashed) fingers. Every day for a week I added another tsp of water and flour and gave it a mix, then sat the lid loosely on top.

It got some black specks in it after a couple of days but I persevered and after a week it smelled lovely, properly sour yeasty and bready and had loads of bubbles.

Try it! You're only out a few tablespoons of flour if it doesn't work!

Same as PP, just flour and water. I keep mine in a bowl with just a tea towel closely over it

I've made starter from a Paul Hollywood recipe with an organic apple, also been given some and then given some to other people at work and family. At the moment my starter is 50/50 white/rye flour.

Happy to send you some in the post if you want 😉 to get you going.

Also used Paul Hollywood recipe- works a treat!

Ooo thanks for the low down.
Did you all stir with your fingers? Is that important?

Just flour and water stored with a spoon. Add a bit more each day. Left uncovered so the yeast can get in. Alternatively pm me your address and you can have part of mine... Originally part of the Seattle one. Almost impossible to kill and very lively.

Stired not stored... That would be weird

Ooh @Unescorted would you be able to send me some? 🙏🏻🙏🏻

The best flour to make a starter with is rye, as it the easiest to ferment. I started with 3 spoonfuls of rye flour mixed with 3 spoonfuls of water (clean distilled or filtered water is the best). Every day I added 1 spoonful of flour + 1 spoonful of water to the mix. The starter was ready in about 4 days. I found that it was not necessary to mix it with hands, however I never use metal cutlery but rather plastic or wooden cutlery. I've also found that when the starter is made it is quite 'sturdy' and it's not so important then to use rye flour, any flour will do, and also tap water is fine.

I asked my local sourdough bakery for some and they gave me a small bucketful. Also happy to share if anyone wants some.

cat no worries.. I will send it at the weekend.

You are a star. I will pm you my address