SOURDOUGH STARTER
50 g white flour
50 g stoneground wholemeal
enough cold water to make a batter – pouring consistency
Whisk together in a bowl, cover with Gladwrap and leave somewhere warm for a few hours until bubbles appear on the surface. (The first time, I put mine on the plate rack over the woodstove and it overflowed….)
Remove half, add more white flour and enough water to keep the same consistency.
Keep covered at room temperature and continue to feed, removing half each time and adding 100 g white flour, until it smells good – at least a week.
When it smells nice and yeasty, keep it in the fridge and feed weekly, removing half each time. I used an icecream container with a lid, and a small hole made in the top to let the gases out.
Anne Mortleman Chambers
