How To Make Wild Sourdough Starter
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How To Make Wild Sourdough Starter
Sourdough bread is a special type of dough. This simple recipe will show you how to bring that great taste of sourdough to your own home.
- Prep:
- 5m
- Total:
- 5m
Step 1: You will need
- for phase one:
- 500 g raisins, or dried currants
- 500 ml water
- 1 tsp sugar, for phase two:
- 250 g liquid from raisins
- 300 g flour
- 50 g whole-wheat flour
- some whole-wheat flour, for dusting
- for phase three:
- the dough from phase two
- 300 g flour
- 50 g whole-wheat flour
- 250 ml water, lukewarm
- some whole-wheat flour, for dusting
- for phase four:
- 120 g dough from phase three
- 380 ml water
- 500 g flour
- 180 g whole-wheat flour
- for phase one:
- 1 plastic container
- 1 sieve
- 1 bowl
- 1 spoon
- for phase two:
- 1 small wooden basket
- 1 plastic bag
- 1 mixer with hook attachment
- for phase three and four
- 1 mixer with hook attachment
- 1 plastic container with lid
Step 2: Phase 1: Make the raisin liquid
Put the 500 grams of raisins, the 500 millimetres of water and 1 teaspoon of sugar into a container. And seal it tightly. Leave it for 5 days at room temperature, to form the bacteria. This is the beginning of the creation of the wild yeast. The bacteria clings onto the raisins and the sugar feeds the bacteria. After that time, spoon the raisins into a sieve. Push the liquid through quite firmly into the bowl below. Save the liquid and discard the solids.
Step 3: Phase 2: Make the initial dough
Pour the 250 grams of raisin liquid into the mixer. Add 300 grams of the flour, along with the 50 grams of the whole wheat flour. Switch onto a slow speed. Mix for several minutes until it is all thoroughly combined. Once combined, remove from the mixer. Generously dust the bottom of the basket lined with cotton, with whole wheat flour. Place the dough into the basket. Dust the surface of the dough with some more flour and cover it with a clean plastic bag. Leave it for 4 hours at room temperature, to start its fermentation process.
TIP in order to help the sourdough, now is a good time to add a pinch of fresh yeast as an option.
Step 4: Phase 3: Make the mother dough
After the four hours, put the dough from phase two into the mixer bowl. Add 250 grams of lukewarm water the water, 300 grams of flour and 50 grams of whole wheat flour. Knead it for a few minutes until it forms an elastic dough. Dust the container bottom with some whole wheat flour. Place the dough into the container. Sprinkle the top with more flour and cover with the lid. Allow it sit for 2 hours at room temperature. After 2 hours, put it in the fridge, overnight. Overnight, the dough should have doubled in volume, as we see now. If it has not, leave it out at room temperature until it does.
TIP The ideal temperature for the dough to rise and ferment is 4 degrees. If it is colder, the dough will not rise. TIP This is known as the "mother dough". It is almost ready to be used. We only need to refresh it, either daily or weekly.
Step 5: Phase 4: Refresh the dough
Begin by taking 125 grams of the mother dough form phase three. And place it into the mixer. Add 375 grams of water, 500 grams of flour and 175 grams of whole wheat flour. Mix it until thoroughly combined. Place it back into the original container. Leave it to sit at room temperature for about an hour. Transfer it into the refrigerator overnight, to double in volume. You can now use the dough to bake. However, refresh a new mother dough, at least twice before using it to bake.
Step 6: Some final advice
TIP: You can always double or treble the recipe. Always leave 125 grams, or whatever the amount is that you wish to make. Remember to treat your sourdough like a living thing. It must be "fed" or refreshed all the time, just like a pet. If you go away, you can freeze it. Then take it out two days before you need it. You will need to refresh it again and leave it overnight.