We decided to make our own sourdough bread starter. After Pam, Greg and I had been to our artisan breadmaking course we felt we were well equipped and knowledgable to make our own bread. However, as it turns out, there is a point where you just cant read books ro be shown anymore, you have to experiment yourself. With your oven, with your bowl, with your kneading style (I'm a potter so my bread is sometimes too heavy because I like to knead it!).So here it is:
Ingredients:
200g Wholewheat Organic Plain Flour
200ml lukewarm pristine river water (I used water from a creek in the Blue Mountains with a pristine catchment - you can use any mineral water that has no chlorine content).
1 tsp honey
1 bunch of organic grapes
Method:
1. Mix flour and water together till fully combined.
2. Lay in the bunch of grapes and cover with muslin cloth (a triangular bandage works well), and leave somewhere in a stable temperature, such as the kitchen pantry or benchtop.
3. Monitor for the next couple of days - when small bubbles form and the mixture appears a little frothy and has a strong sour smell, it is ready for more action.
4. Remove grapes and discard. Mix and then remove 1/4 of the mixture.
5. Add 100g flour, 100ml warm water and stir in well. Make sure you use the same flour.
Each day check on the starter and feed every 2-3 days with the same amounts of flour and water. After a week or so it should be ready. It should have a slightly sour smell but kind of pleasant rather than pungent. Store in fridge until ready to make bread. Feed intermittently approx once a week.
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