Sourdough starters

⇐ Bread

File:Timelapse1.mp4

Ineke Berentschot

This is a simple one, using just wholewheat flour

Day 1 Take 2 tbsp of whole wheat flour and nearly the same quantity of water and mix well in a glass jar

Day 2 Stir well

Day 3 As day 2

Day 4 Add 1 tbsp wholewheat flour and 1 tbsp water and mix well

Day 5 As day 4

Day 6 As day 4

Day 7 As day 4

Should now be active and ready with a sweetish sour smell

Ineke Berentschot http://www.smaakacademieachterhoek.nl/graan/maken-en-onderhouden-desem/

Dan Lepard

More complex. It worked once really well in Manchester but have never managed to repeat

Day 1 Mix 50g water at 20℃, 2 rounded tbsp of rye flour, strong white flour, currants or raisins and low-fat live yoghurt

Day 2 Add 50g water and 2 rounded tbsp of rye flour and strong white flour

Day 3 Add 100g water and 4 rounded tbsp of rye flour and strong white flour

Day 4 Remove and discard ¾ of mixture. Add 100g of water, mix and strain to remove raisins. Then add 125g strong white flour and mix

Day 5 As day 4

Day 6 Hopefully ready to use

to maintain 20g starter, 40g water and 50g flour.

to store keep in fridge and refresh as above in 'to maintain' at least one day before using

to use 20g starter, 40g water and 40g flour mixed and left for 4-8 hours before using in dough

Dan Lepard The handmade loaf

Kirsten Full Proof Baking

This is simple but takes a lot of effort and time, being over two weeks and rising to 2 or 3 feeds a day. The principle is to encourage yeast and bacterial to form a culture, and building on that in the second week to make a strong active starter. She often transfers to a clean jar every day. She also likes to use small quantities. The ratios at start of each day description are for the feeding ratio - starter:flour:water.

Day 1 0:1:1 Make up a batch of flour - 70% strong white bread flour, 30% rye flour. Add 30g water to a jar and add 30g of flour mix and stir to mix well

Day 2 - Transfer to clean jar to minimise mould formation and just mix again.

Day 3 1:1:1 Discard all but 20g of starter and add 20g of flour and 20g of water and mix well for a minute.

Day 4 1:1:1 Go up to 2 feeds a day. Morning 20g of each and in the evening 16g of each

Day 5 1:1:1 Two feeds of 15g each

Day 6 1:1:1 as day 5

Day 7 1:1:1 as day 5

Day 8 1:1:1 as day 5

Day 9 1:1:1/1:2:2 Should be seeing really good activity, starter doubling in size each time. 15g of each in the morning but in the evening increase feed to 1:2:2

Day 10 1:2:2 1:3:3 use 8g of starter, 16g water and 16g flour. If the starter looks like it is rising and collapsing increase the ratio to 1:3:3

Day 11 1:4:4 increase ratio

Day 12 1:5:5 increase ratio but change flour mix to being a 90% bread flour/ 10% rye flour mix

Day 13 1:2:2 increase to 3 feeds a day

Day 14 1:2:2 as day 13. If you can't do 3 feeds a day, do 2 but have a higher feed ratio 1:5:5 or so

Full Proof Baking https://www.youtube.com/watch?v=m6pGkOuZnrk

February 2020

Made 3 starters as above - Ineke's, Dan Lepard's and Kirsten's

Day	1	2	3	4	5	6	7	8	9	10	11	12	13	14
Starter
Ineke	✅	✅	✅	✅	✅
Dan Lepard	✅	✅	✅	✅	✅
Kirsten	✅	✅	✅	✅✅	✅ ✅	✅