Sourdough September

It’s really strange. Now that the kitchen is fully operational, the shelves are up, bowls and utensils are visible I wanted to start a little project for bread: making my own sourdough starter. Then I saw on twitter it’s sourdough September.

It may seem much more complicated growing a starter which in turn simply replaces the yeast in bread, but the fermentation process releases aroma and flavour difficult to obtain in shop brought yeast.

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So here goes to make the starter I had a bag of organic wholemeal flour which should have enough natural bacteria to start the process. If not I will probably revert to another way using Paul Hollywood’s recipe with a few grapes. I’ve added the water and now it’s simply a matter of waiting and refreshing the mixture everyday for the next week.

Apparently there are some bakeries in France who have been using the same sourdough for years !

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