I have to say, we managed to get this right at our fourth attempt! So it takes a while, but after trying this or that recipe, I finally managed to combine the knowledge from all of them to this.
My first intention was to get a San Fransiscan sourdough starter as everyone was saying that is the best, but whilst I was there, I couldn’t get hold of one, so decided to look into other ways of finding it. Then, I realised that sourdough is sourdough, it gets everything it needs, the secret from the air that you breathe, from the flour you use. In order words, each sourdough will taste different depending on where you are. So mine is a Blackheathen sourdough and tastes very very nice : )
You will need:
200 grams white organic flour ( try to get the best you can)
200 ml lukewarm water
7- 8 dried raisins
a wooden spoon (definitely wooden, don’t ask me why, but the previous ones did not work so I stick with it)
a glass jar with a sealed top ( you will need a sealed top once it is ready, as you will put it in the fridge after a week)
a kitchen cloth
plastic band x 2
a measuring cup ( I used the measure which comes with my bread machine)
Pick a time in the day that you can feed your starter. I chose the mornings but a couple of hours before or after does not matter too much in my experience.
Pour 200 grams of flour and 200 ml lukewarm water into a glass jar. Add raisins and stir well with a wooden spoon. Don’t leave any flour balls inside. I stirred quite a lot, even though many recipes say the reverse. Cover it with muslin and attach a plastic band on top so it stays secure. Then cover it with a kitchen cloth and a plastic band again so it does not get any sunlight. I did not close the lid of the jar, it was wide open (apart from the cloth).
DAY 2 – 4
Feed 60-80g of flour and 60-90ml of lukewarm water to keep it up. Again, stir well with a wooden spoon and see the bubbles. If it starts going pink or weird colour and has very bad smell, it might be off possibly so start over. But don’t get disheartened and try adding flour and water first as sometimes it picks up. I felt like mine was about to go off as the water and the flour were separating, but apparently this is not a bad thing. As long as you have bubbles appearing once you mix well, it will be fine.
DAY 5 – 7
It should be consistent by now and you can start taking enough out of the jar to bake your own bread around these days.
Once your yeast is ready, feed it for a couple more days, then keep it in the fridge. Whenever you need to bake, take it out, feed flour and water then rest for a couple of hours outside. It will be ready again.
Here’s the recipe to make your own sourdough bread!