As I've managed to kill off my previously productive starter, I've started all over again.
I'm using the recipe in the River Cottage Bread Handbook by Daniel Steven which seems to be a nice no nonsense series of instructions. He was also on the telly last week with his jar of lively starter and an inexperienced baker who took to sourdough like a duck to water which all seemed very encouraging to this inexperienced baker!
So here's what I did:
150g Organic whole rye flour
250ml (1 cup) spring water at 40 degrees
All in a bowl and attacked with my electric hand whisk for about five mins.
In to the plastic tub, lid on.
Have a look before bed.
If it's happy and bubbling, repeat as above.
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