Ch at 08:07, 6 October 2022

2022-10-06T08:07:46Z

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[[Bread|⇐ Bread]]

[[File:Timelapse1.mp4]]

==Ineke Berentschot==
[[File:IMG_2304.jpeg|200px|left]]
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/ http://www.smaakacademieachterhoek.nl/graan/maken-en-onderhouden-desem/]

 
==Dan Lepard==
[[File:Missing-image-232x150.png|200px|left]]
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''==
[[File:Missing-image-232x150.png|200px|left]]
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 https://www.youtube.com/watch?v=m6pGkOuZnrk]

==February 2020==
Made 3 starters as above - Ineke's, Dan Lepard's and Kirsten's
{| class="wikitable"
! Day !! 1 !! 2 !! 3 !! 4 !! 5 !! 6 !! 7 !! 8 !! 9 !! 10 !! 11 !! 12 !! 13 !! 14
|-
| Starter || || || || || || || || || || || || || ||
|-
| Ineke || ✅ || ✅ || ✅ ||✅ || ✅ || || || || || || || || ||
|-
| Dan Lepard || ✅ || ✅ || ✅ ||✅ || ✅ || || || || || || || || ||
|-
| Kirsten || ✅ || ✅ || ✅ || ✅✅ || ✅ ✅ ||✅ || || || || || || || ||
|}

Sourdough starters - Revision history

Ch at 08:07, 6 October 2022