Sourdough September: Time for a revival

September 4, 2017

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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:

My old sourdough 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 sourdough starter minus the hooch 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:

Attempt to revive old sourdough starter

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.

baking, bread, sourdough


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