Homemade sourdough starter and bread shorts

Sourdough it’s one of my favourite things to do! This one didn’t turn out great but we made much better versions in the past. If you keep your starter “alive” you will have your very own endless supply of bread. Don’t throw away what you discard but use to make something (so many recipes online which I’ll post on stories soon).

SOURDOUGH STARTER:

1 x cup strong bread flour
1 x cup water

It usually takes 7 days depending on the room temperature but it could take a bit longer. Name your starter (just for fun) and mark it with a sharpie to see its growth.

DAY 1) combine 1 cup Strong bread flour with 1 cup of water in a jar. Mix well with a fork and place on a warm spot with a loose cover (I used my internet modem)

DAY 2) nothing to do if not waiting. If the “hooch” appear (dark liquid) you can just discard the liquid

DAY 3) discard half of your starter and use it to make delicious crackers. Feed your starter again with 1 cup flour and 1 cup water

DAY 4-5-6) keep repeating the same process and use the discarded part to make crackers or similar recipes

DAY 7) your starter should be ready with plenty of bubbles

NOTE - use any cup size to do this process

SOURDOUGH BREAD: ????

500 x g strong flour bread
360 x ml lukewarm water
120 x g starter

STEP BY STEP:

-combine flour, water and salt and knead until uniform and elastic.
-add 120 g sourdough starter and combine slowly
-let proof from 5 to 12 hours depending on the room temperature, until doubled in size
-place on a non stick paper and let rest 30 min
-place the sheet on a pre heated container
-spray the cover with water to have some humidity and bake for 30 min then take the cover off and bake for another 30 min until nice and golden brown
-before serving let it rest 20 min
-keep in an airtight container for a week or freeze it

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