I thought I’d give homemade sourdough a try…
I’ve started two different “starters”, one from a lovely little 1970’s cookbook “whole earth cookbook” by Sharon Cadwallader and Judith Ohr and one from the website http://www.sourdoughbaker.com.au
The cookbook starter is a “quick” starter….
7g dry yeast, 1 teaspoon natural sugar, and approximately 400ml of warm potato water (cook your spuds, retain the water!)
This gets combined and left to brew for 48 hours at which point you add approximately 2 cups of flour and 2 cups of water. Combine well and leave to sit in a warm spot for a further 8 hours. This mixture becomes the sponge starter, which you retain a small amount of to use next time.
“quick” starter in liquid state after approximately 18 hours
The starter mentioned on the website is a slow version…
Over 7 days, you mix flour and warm unsweetened pineapple juice in small amounts until the brew is mature, alive and “tangy”!
“slow” starter, day one