Sourdough - Making And Keeping A Starter
All sourdough baking begins with a starter, it contains abalance of yeast and acid bacteria unique to your own kitchen and it has the power to raise your loaves for many yearstocome. The satisfaction and excitement of making your own fromscratch have captivated huge numbers of bakers from around the world. You can now start that journey yourself. So many problems and inconsistencies people encounter in sourdough baking can be traced back to the health of the starter and how it's maintained. This class will take you back to the basics and give you a method that will work every time.Sourdough Starter 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.
- A small mixing bowl and later on a small jar.
- A weighing scales
- A jug for some water
- 1 bag Strong Bread Flour - stoneground wholemeal (good quality, organic if you can)
- 1 bag Strong Bread Flour - white (good quality, organic if you can)
Tried this recipe?Let us know how it was!