Tuesday, April 04, 2006

The sourdough is bubbling

The is something most satisfying about creating something from scratch as you would all well know!....but then there is an extra level of satisfaction when what you have created has several stages that take days or longer to grow...I am talking about cheese and sourdough bread....that's wht I have been up to lately...
First with the bread - I have been making my own bread and baked goods for quite sometime, but as I mentioned in an earlier entry it has been many years since I have made my own sourdough starter, although I have lways sought out bakeries who use one and I love the flavour, infact my favourite thing are the sourdough croissants I buy from the Kingfisher Bakery in Northcote, Melbourne, but I am looking forward to making my own. Now it is pretty easier to make a sourdough starter all you need is flour and water, but this time I did a little more research to find some other approaches to making the starter. I used a combination of ideas in the end.Here is the recipe -

Sourdough Starter

1 cup flour
1 boiled potato (peeled) mashed, with some the cooking water retained
1/2 cup potato cooking water, cooled
1/2 cup water
3 sultanas or raisins, chopped

Mix all ingredients together to make a smooth paste.
Place in a non metal bowl (ceramic is good) in a warm place and cover with cheesecloth or a thin material that will allow the starter to breathe.
Stir the starter everyday. It will take 3-5 days for the action to start happening ie.bubbling with a sour smell. After this time keep the mixture in the fridge. Use about 1 cup of starter to every 600g of flour and replenish the starter with equal quantities of flour and water to keep it going.


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