Some common mistakes people make when they bake sourdough is using the starter when is not fully active and there is a very simple test if you want to see if the starter is ready. I look forward to hearing about the summer pudding – it does sound really good. I’ll post a follow up when I’ve seen it! The dough was good and spongy, with lots of strands showing the gluten was developing nicely. Read about our approach to external linking. I was late to the party — so by the time I reached the home-baking aisle at Waitrose, yeast had vanished. At this point, and if you’re not going to bake bread on a daily basis, you can keep your starter in the fridge and feed it once a week to keep it alive. Stir to form a rough dough, it doesn’t need to be completely smooth, just no dry patches of flour and leave the mixture uncovered somewhere draught-free in your kitchen for 24 hours. If you want, refrigerate it covered overnight; this will allow the bread to rise very slowly. But the Raspberry and White Chocolate Sourdough stood out immediately, the very first time I saw the book. What’s not to like? Try this recipe from Miele Der Kern, which can be made with either wholemeal, rye or spelt flour and doesn't require any elusive yeast! Seems to me that to me you got it just about right! Discard half the mix and add another 250g bread flour and 170ml water – this is called ‘feeding’. Gently lay the risen loaf onto the sheet (do not worry if you lose a little air from the loaf as you do this, it will come back in the oven). Take a look at your social media feed, and you'll likely see a sourdough bread recipe in there. Create a free website or blog at WordPress.com. ( Log Out / Meanwhile, the smell of fresh bread and cooking raspberries filled the house. Mix the bread flour and salt together in a large, roomy mixing bowl. And I’d been storing my starter in the kitchen, where the temperature is below 20c and therefore too cold. Pinsent was talking about the tricky first step on every sourdough journey: creating the ‘starter’, which is essentially a never-ending supply of fast-multiplying home-grown yeast. A more recent convert is the Olympic oarsman Sir Matthew Pinsent, who approached BBC News’ technology expert Rory Cellan-Jones (a mustard-keen amateur) for advice on a ‘mould issue’ with the homemade ‘starter’ used to make his bread. Every now and then, you return to the dough and lift, or fold, or prod it to help gluten strands develop and allow the dough to build. It will be a little darker in colour and will have started to grow; it may also have some bubbles. I knuckled down the dough and spread it into as large a rectangle as possible. Sourdough is made from just three ingredients: flour, water and a little bit of salt. She is Britain’s top sourdough expert and runs a sourdough school in Northamptonshire. To this day, the shelf remains bare. Place the loaf on a cooling rack and leave to cool completely before eating. For me, those 72 anxious hours were the culmination of an even longer project: a fortnight-long journey into the world of sourdough that began during the panic-buying phase of the coronavirus emergency in late March. So go for it – I think you’ll be glad. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. At some point between the 12 and 24-hour mark, you may start to see small bubbles forming. Still, here’s the recipe as it played out in my hands: when I’ve seen the episode (as I write this, it’s on later this evening) I’ll be able to see where I went wrong. If it seems to be inactive, give it a feed of fresh flour – the bacteria within it are living so they need feeding. It works by harnessing the invisible yeasts that already exist in flour, in the air or on the skin of your hands to create a unique loaf. 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