starter recipe

should you find yourself a little aimless, a little sad, or just a little of your tree this starter is a good idea. but its not for the sane, or the employed, or those who have any kind of grip on reality. im now into week three and im starting to feel something resembling affection. or maybe more accurately a waning of disdain. so as the post natal depression subsides, i am left with, if nothing else, a numbness, which has enabled me to embrace this exercise in madness. and for those of you who wish to join me on the lonely road to insanity, but mainly sourdough, i am giving you this here feeding schedule. (yes gaybs – i know you hate when i do that. and there’s no reason better than that to continue to do it). its grating, its unrelenting, and often its putrid. the book i got it from would use words like love, patience, nurturing, and tenderness. swings and roundabouts. it is however a fascinating experiment so if you have a month off life, try it.

the process i followed comes from aforementioned bourke street bakery book. it is a 7 day feeding schedule for four long weeks. and without permission, but with respect and admiration and in the name of democracy, i give it to you.

day one:
in a clean bowl or bucket put 50ml water and 50g plain flour. i also put in a small handful of organic raisins – they speed up the process. you could use some yoghurt or even some orange juice. these additives have natural cultures which apparently, help create the wild yeast much quicker.

day two:
stir together 50g flour and 50ml water. add this to the starter and fold to combine. cover with gladwrap and leave overnight

day three:
add 100ml water and 100g flour. mix flour and water together and fold through the starter. cover with gladwrap overnight

day four:
add 200ml water and 200ml four and stir this through the starter. cover with gladwrap and leave overnight

day five:
the starter now should weigh 800g. this day you have to reduce the weight to 100g…so throw the remaining 700g in the bin. then mix together 50g flour and 50ml water and stir this through your lonely, orphaned starter.

day six:
mix 100ml water and 100g flour together and stir through your starter. cover overnight.

day seven:
mix 200ml water and 100g flour together and stir through the starter. cover overnight.

repeat this for three weeks. on week four it should be ready to use as a dough. the day you want to make your bread – you have to feed it more – feed it three times that day. it has to always be in a warm dry place. and covered.

now on day one week three. serious bubbles which even my unscientific mind recognises as a good thing. fermentation occuring as we speak. news as it happens…


5 Responses to “starter recipe”

  1. 1 stipple effect May 14, 2010 at 3:49 pm

    should fatb be renamed: my starter and me: the diary of a floury-handed bipolar baker-to-be?

  2. 2 schlepseleh May 14, 2010 at 3:55 pm

    thats the title of my soon to be released autobiography actually – which is, at base, a minute by minute account of my floury coming and goings. ive had an offer from knopf but im still shopping it round. keep your eyes out – its coming to a sale table near you.

  3. 3 Germima May 15, 2010 at 12:22 am

    I am going to make this tomorrow with Nutella (replacing the flour and water mixture) and raspberry jam (replacing the gladwrap). I will let you know how it turns out Schleps.

    • 4 stipple effect May 15, 2010 at 11:41 am

      as you seem to be the go-to gal for variation-advice, germima, might i inquire as to your thoughts on changing day four’s 200ml of water with 200ml of macaroni di fromaggi (mac n’ cheese)?

  4. 5 Germima May 15, 2010 at 1:55 pm

    far too stodgy mr. stipple. and thank you for the translation, you do seem quite the well rounded individual, educated in the classics no doubt. i think day four could quite possibly do with switch to gordon’s – this is known to buck up the waning spirits of any scribe. Or perhaps i should introduce her to my steed, Antonio, upon whom i went for a jolly good ride the other day, sorted me right out.

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