An update on Glen Oakes Farm from the Organic Emporium
April 22, 2018
Make your own sourdough starter
February 25, 2016
Wild yeast is the key to the complex flavour and bubbly, chewy texture of artisan sourdough breads. Commercial or instant yeast simply doesn’t have the goods.
The good news is that it’s easy to make your own sourdough starter at home—or if you’re not keen on that, ask your favourite baker for a portion of theirs. Or even better come and try our bread at The Miss Molly Charcuterie Bar.
Starters if kept fed and in clean conditions can last indefinitely, there are reports of some that clock in at over 100-years-old.
It’s simple enough to make: simply combine water with flour (the wild yeast is already present in the flour so there’s no need to add anything else). Then, you let it sit for a few days.
After a couple of days you’ll start seeing bubbles forming, make sure to feed it fresh water and flour every day until the starter has a bubbly and billowy consistency as the wild yeast grows stronger it will become more frothy and sour-smelling.
Make it: 1. Combine 3/4 cup + 2 tablespoons all-purpose flour with 1/2 cup water and stir vigorously to make a sticky dough. 2. Over the next 5 days, feed the starter the same amount of water and flour 3. To maintain the starter about half of the starter and then feed it with fresh flour and water. 4. Store in fridge, but make sure to take it out a couple of hours before baking to give the yeast time to be reactivated.
Tip: If you’re not planning on baking anytime soon and want to keep your starter without having to feed it, dry it. Simply smear the starter on baking silicone and let it dry. Then, break it into flakes and store it in an airtight container. To re-start it, dissolve a 1/4 cup of the flakes in 1/2 cup water and stir in 3/4 cup + 2 tablespoons all-purpose flour , continue feeding the starter until it is active again.