What is sourdough bread?
Baking your own sourdough bread is not as hard as you might think. Once you have your starter you can use it in a whole range of recipes from books and online, and you’ll find yourself wondering why you didn’t do it sooner.
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The night before you want to bake your loaf, create a sponge: in a large bowl, combine 150ml of active starter with 250g flour and 275ml warm water. Mix, cover with clingfilm and leave overnight. Inthe morning it should be clearly fermenting: thick, sticky and bubbly.
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Anyway, please don’t buy sourdough starter or culture, or mother or what ever people want to call it. You can have ours for free if you ask nicely, we’ll give it to you in a takeaway coffee cup.
Bread Matters’ original sourdough starter lets you make your own sourdough bread without having to wait weeks for a jar to start bubbling. Refresh the dried starter with fresh rye flour and water, wait for it to bubble and expand and then use to make authentic sourdough bread. Keep a little of the starter in the fridge for next time – simply refresh with flour and water again! Keep some of the starter back each time, and you’ll have an endless supply of sourdough starter – and there’s no need to ‘feed’ in between batches.
Fresh Sourdough Starter (Rye)
Our fresh sourdough starter is fed on organic rye flour and water, and is delivered in a storage pot for convenient storage of starter in your fridge between bakes. Looking after your starter is very easy – do not be taken in by all the myths and "dark-art" style discussions about it. There are some things to bear in mind but it is really nothing complicated.
"The first stop for any serious baker"
Wild yeast is all around us, the joy of foraging into flour and water to create your natural starter can be a life long journey. Looked after correctly, your starter will provide you with the fantastic reward of your own sourdough loaves for years to come.
On day one, heat the milk in a saucepan over a gentle heat. Place the yoghurt into a bowl and stir in the warmed milk. Cover and leave in a warm place for 12-24 hours until thickened. Stir in any liquids that may have separated.
To make this bread you need to use a ‘starter’ mixture that takes the place of yeast. The starter takes about five days to develop (or you can buy it online), but once you have it you can keep it alive and use it whenever needed.