By: Boitumelo

Boitumelo — Mon, 06 Jun 2022 11:02:03 +0000

I have always been fascinated by the idea of making my own bread, kind of like fresh from my oven type of vibes. And lo and behold, today’s thee day. I’ve just started cultivating mine and fingers crossed I don’t mess it up.

Thanks a bunch!

By: John de Kock

John de Kock — Wed, 20 May 2020 09:58:02 +0000

Really great process. My only question is that your ingredients call for “30 g initial starter mixture”. This may be confusing to people trying this for the first time.
Secondly, you have not addressed the following issues:
1. Equipment sterility. You need to make sure that your equipment is clean and sterile.. Your note “If dark spots of mould form on top of your starter” means that your environment is not as sterile as you need it to be.
2. Use spring or bottled water. You want to avoid clorinated and florinated municipal water.
3. Make sure that you use Eureka flour. Their Rye flour gets an amazing sourdough starter going. NEVER use bleached flour.
If you are going to bake frequently you can store your starter in a cool dark place. If you are going to use it infrequently (once a week,maybe) you should store it in your fridge to slow down yeast reproduction. You can also take some of your active starter and dry it out. Once dry, you can store it in a dry air-tight jar. You can store this almost indefinitely and use it to kick-start a new starter by re-hydrating it. This way you can avoid the week-long process.
Thanks for your instructions!
Thank you!

By: Wayne

Wayne — Wed, 08 Apr 2020 15:53:39 +0000

This is great just started mine now. When all all is done and ready in a few days, where do you store it in between making breads?

Thanks agin

Comments on: Sourdough starter

By: Boitumelo

By: John de Kock

By: Wayne