This is widely recognised as the most satisfying bread making experience. Although it is often seen as difficult OurDailyBread can help you begin making dough and baking bread using a sour dough ‘starter’.
How to make a Sour Dough Starter
125g strong white bread flour.
125g rye flour.
5 seedless green grapes (roughly chopped). Use organic fruit if you can get it.
250 ml/g water (ordinary tap water is fine but use still bottled water if you wish)
Put flours in a bowl.
Add the chopped grapes and water.
Stir to mix into a batter.
Transfer the batter to a good sized jar with a lid (something like this is ideal; http://www.dunelm-mill.com/shop/kilner-2-litres-preserve-jar-308807
Seal the jar and leave the starter to ferment.
The mixture will attract natural yeasts and bubbles will form.
Like any other living thing it needs to be fed. Some people find it helps to think of their Sour Dough Starter like a new pet! It needs regular looking after but will repay a little of your time with wonderful bread.
After a couple of days it will begin to grow. Open the lid. It will smell ‘alive’, slightly vinegary or yeasty. That slightly ‘sour’ smell is why its called Sour Dough.
OK now you do a seemingly odd thing….throw away half of the mixture. Then add more flour and water to the remaining mixture to ‘feed’ your new pet! Add 125g of flour and the same of water. Mix well. Reseal the jar and leave it for a few more days.
After a few more days when you ope the starter its a bit like opening a bottle of lemonade. It will make a little ‘pop’ as you open the jar and there will be more bubbles. Don’t worry about the fizz that tells you its alive and well.
Just six days from starting it will be ready to use. Go to our Basic Sour Dough recipe and enjoy.