My sourdough starter improves all the time.
It’s so cold here in Adelaide at the moment, so its progress is slow and gentle.
When I want to bake a loaf with it, I feed it up the day before.
I’m not precise with quantities or anything. I guess I usually stir in around a cup of white flour and a cup of water.
It starts to form bubbles after a feeding fairly quickly now, I take this as an auspicious sign of strength and sourdough happiness!
The smell is distinctive, sour with beer/vinegar nuances .I have read that a vinegary fragrance is undesirable, I don’t think it is. It still smells pure and “right” to me.
Very pleasant process, watching your starter grow and mature.
and it does get more complex as time goes by.
I baked this weekend. A white tin loaf. Super tasty crust with that sourdough crackle and wonderful flavour.
Light crumb, and it toasts beautifully.
If you’re just starting out with sourdough and you want to experience the flavours, without the uncertainty of relying on wild yeasts, just add a cup or two of your starter to your favorite bread mix.
Adjust the water quantity in the mix instructions, and use regular dried yeast, as normal.
You will be delighted with the results, and it helps build one’s confidence in the whole sourdough baking journey.
I especially recommend this method for new sourdough bakers who want to make a wholemeal loaf.
The heavier wholemeal flour can sometimes be harder to prove with just a starter as leavening.
Many might disagree with me, but it never hurts to have a go to plan when you want to make sure your loaf is as perfect as can be.
I used about a quarter teaspoon of dried active yeast, along with the starter in this wholemeal oat and honey loaf.
Maybe I didn’t need it, but it did turn out to be a lovely loaf.
Till next time