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amother
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 Sun, May 19 2024, 2:09 pm
Does anyone know how?
Not looking for shortcuts.
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amother
Dustypink
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Sun, May 19 2024, 2:22 pm
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chocolate moose
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Sun, May 19 2024, 2:22 pm
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it's so easy to buy or get from a friend. why bother?
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Comptroller
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Sun, May 19 2024, 2:24 pm
Best flour to use is rye wholemeal flour.
Now is a good season to start, because you easily have temperatures around 24°C, which is ideal for sourdough.
Take one spoon of rye wholemeal flour, mix with one spoon of water. Leave outside in a warm place (about 24°C).
Next day, add one more spoon of rye wholemeal flour, plus one more spoon of water.
Double all 12-24 hours, or discard half and double up. (depending on how much sourdough starter you need) (if you always double, it becomes very much very quickly, so it's better to sometimes take away half)
After about 5 days, you should have sourdough starter you can use to bake.
Go on leaving outside and feeding for 5 more days, from then on you can keep it in the fridge and feed about once a week, about a day before you bake.
With discarded sourdough starter, you can make patties or crackers.
there are lots of youtube films that show you the exact process.
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daredevil
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Sun, May 19 2024, 2:28 pm
| chocolate moose wrote: | | it's so easy to buy or get from a friend. why bother? |
Where can u buy it?
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chocolate moose
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Sun, May 19 2024, 2:36 pm
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amazon has with a kosher symbol. so do grocery stores.
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amother
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Wed, May 22 2024, 12:07 am
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Thanks for all your responses!
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amother
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Wed, May 22 2024, 12:08 am
This is very clear!
I just ordered all the utensils needed. Can’t wait to try, thank you!
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