Lockdown appears to be a great time to spend extra effort when making food. Friends might be telling you how they are making bread or pasta from scratch and you want to get in on the action.
Sourdough’s naturally sour taste comes from the kind of yeast used in its production. This, called the sourdough starter, is left to ferment for longer. This builds up lactic acid produced by the lactobacilli and means the bread lasts longer as well.
A little more complicated to make, but very rewarding. Since they improve with time and longer fermentation, some have this passed down from generations of bread-makers, but the rest of us need to make it ourselves.
Here is how to make your own sourdough starter:
What you need:
- All-purpose flour
- Dry active-yeast
- Warm water
How to start:
In a bowl or glass jar, mix 1 packet of dry yeast, 2 cups warm water, and 2 cups all purpose flour and cover loosely.
Leave in a warm place (kitchen counter that get’s a bit of sunlight) to ferment for four to eight days.
When the mixture is bubbly with a sour smell, then it is ready to use. Keep in the refrigerator until ready.
Throw out the mixture and start again if it has a colour tinge to it, especially orange or pink.
How to use:
When using your sourdough starter, always use in a 1:1 ratio. If you use 1 cup of starter, then you will need 1 cup of water and 1 cup of flour.