Sourdough September: Time for a revival
September 4, 2017
Despite having a sourdough starter in my fridge that is some three years old, I've only made sourdough bread three times.
A sourdough starter is used to cultivate wild yeast in a form that can be used for baking. The best way to kick it off is to combine flour and water and leave it to sit for a few days. Sourdough is one of those types of breads I have always wanted to make more of, but being a bit impatient - sourdough takes more than a couple of hours to make - means I haven't found the time to dedicate to it. Well, I've decided to use this Sourdough September to turn over a new loaf (ahem) and give it a go. I headed to the fridge and got out my old starter:
Despite it looking like a tub of wallpaper paste left in all weathers, I thought there must be a way of bringing it back to life, a bit like Victor Frankenstein's monster. To find out for certain, I headed to the internet for advice and found Sourdough Home.
It turn out the layer of liquid on the top of the starter is called 'hooch' and is mildly alcoholic - yum, yum, glug, glug (maybe not). Sourdough Home has instructions for taking a teaspoon of the old starter and using it to create a new one after pouring off the hooch and scraping off the top grey layer of the starter, which was rather solid.The teaspoon of starter is mixed with one-quarter of a cup of water and half-a-cup of flour (or 50 grams of each if you want to use proper measurements), resulting in this:
It will now need feeding every 12 hours for the next two to three days. Here's hoping it loaves to see another day. I will keep you posted.
You can learn more about Sourdough September from the Real Bread Campaign.