Quite a few people have been asking me about Dave recently. This household pet that brings so much joy to my life is actually a natural yeast culture, cultivated right here in the Cotswolds. I made him by simply exposing an organic flour and water mix to the elements to collect the wild yeast spores that blow around on the wind. It really is as simple as that. The crossing of fingers helps a little too, but these dormant spores are even present in the flour itself.
Starters or leavens like this are beautiful things, as they’re unique to their surroundings in terms of their taste and behaviour. They’re also alive and require a degree of husbandry. My sourdough bread is merely a combination of Dave, flour, salt and water. The most vital ingredient in good bread is time. All bread used to be made with wild yeast, but mass produced commercial yeast is faster and much easier to store and control.
Now, I skip over the fact that our starter is called ‘Dave’, as I’m quite used to it now, but I must stress that it wasn’t my choice of name. Much akin to Boaty McBoatface and Brexit, be careful when asking children to make important decisions.
Fancy making your own starter? Just follow these basic instructions.
- organic flour of your choice (spelt, white, wholemeal, rye)
- Thoroughly mix together 50g of flour with 50ml of water in a bowl and cover it with a cloth or a shower cap. Leave it at room temperature for about 24 hours.
- Feed your starter with another 50g of flour and 50ml water, whisk thoroughly to incorporate plenty of air, cover and leave for another 24 hours.
- By this point you should see small air bubbles forming and notice an odour developing. Don’t be alarmed by what it smells like – it will change as your starter matures.
- Tip half of your starter away and feed it with another 50g flour and 50ml water, mixing well. Cover and leave for another 24 hours.
- Transfer your starter to a large glass jar or Tupperware pot. As your starter becomes more active it will froth up and expand, so make sure your receptacle isn’t too small…
- Feed your starter each day for a week, discarding half before whisking in another 50g flour and 50ml water.
- You can keep this daily feeding regime up if you’re baking frequently, but otherwise you might want to pop it in the fridge (with the lid tightly secured) and this will slow the fermentation process down so that you only have to feed it once a week. You’ll save plenty of flour this way, however you’ll need a couple of days of feeding at room temperature to get it back up to speed.
Keeping your starter small (in volume) means that it’ll be easy to manage; the bigger the volume, the more flour it will need at feeding time.
I’ll write a further post covering my favourite bread recipe (at the moment), but please feel free to make good use of your sourdough starter instead of dried yeast in whatever bready adventures you embark on.