My mum showed me how to make sourdough starter over the Christmas holidays. I have done no research to check that how she does it is right and I am sure there are many posts by talented bakers on how to make the started and bread, but I am happy with my results so far and thought I would share them none-the-less.
The starter was easy – in a jar (1 Litre capacity or a bit more) mix two heaped tablespoons of rye flour in warm water and float some bits of your favourite farmer’s market rye sourdough bread on top. Keep the top open. Keep the thing warm for a few days like you want it to hatch a chick. You can do this by putting it in a large bowl half filled with warm water at least 4 times a day, for example. Smell for that sour flavour; it will also get a little bit of froth like yeast. Put the cap on and keep it in the fridge until you need to use it.
So I had this starter in the fridge, waiting for me and some rather vague instructions on making bread from my mother. She said that the sourdough started doesn’t rise the bread enough, so to add some yeast – doesn’t that defeat the purpose? I used self raising instead and the result was lovely.
I made little loaves – more like buns, but a little bigger. Bread is a new skill for me and I didn’t want to end up with uncooked insides.
Miss K. and I enjoyed kneading the dough with its added textures of dried fruit and nuts. It was a lovely day outside so we did most of our work there again.
Fruit and Nut Rye Sourdough
2 cups of self-raising wheat flour
1 cup of rye flour
1 cup of dehydrated fruit and nuts of your choice
pinch of salt
tablespoon of honey made thin with a few tablespoons of water
Rub together the flours, salt and the dehydrated fruit and nuts. Add the honey mixture and some of the sourdough starter and mix together. Keep adding the starter until you have a nice firm dough consistency. Knead the dough for 5 or so minutes and separate into two small loaves.
Enjoy a cup of tea while the dough has a sunbath or sits in a warm place. Heat your oven to 200’C (390’F), place in your loaves and cook for 30 minutes. Serve hot with butter or eat cool later on.