Sourdough starter

Sourdough starter

By
From
Polska
Makes
1 large jar, approx 300 ml
Prep
10 mins
Photographer
Laura Edwards

Sourdough bread is not only extremely tasty, but it’s also very good for you. The secret of its goodness lies in the fermentation process; fermented foods may be all the rage nowadays, yet they have been a cornerstone of the Polish cuisine for generations, as a means of preserving foods through the long, cold winters.

If you are happy to put in a little bit of effort every day over the course of a week, do consider making your own sourdough starter. In my experience, rye flour makes the strongest, most resilient starter. If you keep the starter in the fridge it will get better and stronger over time and will improve the more you use it.

Ingredients

Quantity Ingredient
150g organic wholegrain rye flour
150ml water

Method

  1. Simply mix the flour and water together in a large glass jar and cover with a tea towel. (I use an elastic band to keep the cover in place.)
  2. Leave it for three or four days at room temperature, stirring once a day. By day three or four bubbles should have formed on the top of the starter; at this point you need to feed it. If you don’t have bubbles, then it hasn’t worked so start the process again or if a mould has developed start again. It won’t smell lovely at this point, but neither should it smell revolting.
  3. If all the signs are good, it’s feeding time! Discard half of the starter and replace it with the same amount of fresh flour and water. Allow this to stand once more at room temperature for two more days, then repeat the feeding process. After a further two days the starter is ready to use in your bread. Use however much you need, then replenish the starter with fresh flour and water.
  4. Twenty-four hours after feeding it, store the jar in the fridge. Remember to use the starter at least once a week, or take some out and feed it.
Tags:
polish
eastern european
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