Challenge Sourdough Starter Again
I got hooked by the inspiration of Paul Hollywood’s sourdough bread again when I have time to read more books.
During it started to have nice warm weather in the mid of April, I think it is good to get another batch of sourdough starter again for good.
But I decided to make a small batch instead of a large quantity, maybe you can increase the amount of my recipe if you like.
First of all, I need to prepare a large sterilised clean jar with lid, a scale, 100g all-purpose flour, two slices of lemon (or you can use green apple, lemon, or grapes), and 100ml lukewarm water, about 40C.
Now, put the flour in a mixing bowl, add the sliced lemons, then follow the lukewarm water and mix to well combine.
Pour the mixture into the sterilised jar with the lid on (just loose cover). Leave to ferment at warm room temperature (ideally 20-24C) for 3 days, I leave my jar next to the kitchen window. And I put an elastic band around the jar to mark the dough rises and fall.
After 2 days, the top of the mixture seems to haven’t activated yet, only little bubbles but not much and I can’t see any rises mark from the jar. Then wait for another day to see what happen.
In the 3 days, it still the same situation, not much change. So I think it is the temperature that hasn’t warm enough (it was 15C during the day and dropped down to 10 at night). So, I leave it for another day.
On the 4th day morning, I saw the mark rose up and fall down again. When I open the lid, I could see the top appear some bubbles and the smell was sour. This is a good sign of my starter is undergoing a lactic fermentation and is active. If yours not, you can discard half of the mixture, then add 50g flour, 50ml of water, and 2 slices of lemon and leave it for another day or two to see what happens.
So, once the starter is ready to feed, I discard the lemon slices and add 50g of flour and 50ml of water and stir thoroughly. It needs to be done at least every few days to keep the starter alive. I have to feed it for 3 days since.
Leave the refreshed starter for at least 24 hours, it should bubble up and gets thicker and the texture looks like jelly. I think it is ready to use to make my own sourdough now.
Keep watching, I will put my 1st sourdough bread on post ASAP.