I made a new starter when I moved into my new house, partly because my old one died, but partly because I like the idea of having house-specific yeasts for my bread making. Yes, I am a little weird like that! I loosely used the process from River Cottage to make my starter. It is quite a lengthy process - give yourself at least a week before you actually get to make a loaf - but I am going to try and break it down day-by-day for you.
To make a starter you will need:
- a big, ceramic bowl (not stainless steel or plastic)
- at least 1kg of good quality flour - I use organic wholemeal, but I've heard rye is the best
- an organic grape (optional, but helps the yeast get going)
- a warm place
Here's what you do:
- measure 100 grams of flour and mix well with warm water to the consistency of a thickish batter
- once mixed, drop a single organic grape in the middle of the mixture
- cover with gladwrap and leave in a warm, draft-free place (hot water cupboards are ideal)
|Your mixture should look something like this|
Starters take all different amounts of time to get going - mine took a good day or so, but some can be bubbling away within a matter of hours. I would do the above process at night and then check it in the morning to see if it needs a feed.
Tomorrow we will discuss feeding our starter to get it really going!
Please note: it will take about 7-10 days before you are ready to start making bread.
Part two here.
Part three here.
Part four here.