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  • Michelle Wilkinson

How to make a Sourdough Starter

Using grapes as a natural yeast, learn how to make a starter that can be used to bake your own sourdough bread at home.


You will need:

5 Organic seedless grapes

250g of Strong white bread flour

250ml of Tepid Water


Method:

1.Slice the grapes and combine with the flour and water to make a sticky dough.


2.Place the dough into an airtight container, cover and leave to rise for approximately 3 days at room temperature.


3.After 3 days throw away half of the mixture and then add an additional 100ml of Tepid water and 100g of Strong white bread flour. Stir well until completely mixed. This is called "feeding" the starter.


4. Leave the mixture for a further 24 hours. The starter should now be ready to use. The mixture should be starting to bubble (this shows that it is "active"). If it is not bubbling repeat step 3 and leave for a further 24 hours.


If you are using a starter regularly you will need to discard half and repeat step 3 every few days. You will also need to do this every time you make a loaf of bread. The starter should be stored at room temperature. If you are not using the starter often you should keep it in the fridge. The cold of the fridge slows down the activity however it will not make it stop. If the starter seems inactive give it another feed.


If your starter gets a clear liquid on the top this is actually alcohol made by the mixture being active (or hooch) this can just be stirred back into the mixture before use.


We would love to see your sourdough creations, send us your photos by emailing michelle@cwcevents.co.uk


Enjoy!








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