New Years Resolutions - or not - and Sourdough revisited
Recipe Junkie and the Attack of the Custard Creams
Recipe Junkie and the Attack of the Custard Creams
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  • 50 g of good bread flour. Organic probably is best - apparently, the milling process for organic flour means that the wheatgerm is retained in the flour, so even if you use strong white flour, if it's organic, there will be some goodness in it. It's a good idea, though, for your starter to use rye, spelt or wholemeal flour. You can always use strong white flour when you come to make your loaves - and the flavours in the starter will enhance the flavour of your bread. I tend to buy Dove's Farm because they are relatively local, but I am also intending to try out the flour milled by Winchester Mill.
  • 50 g of flour with 50ml of water. Cover and leave till the next day. Do this everyday for 10 days, adding in about 50g of flour and 50ml of water. Once you've got to the 10 day stage, you can start leaving your starter in the fridge etc when you're not using it, but for the first 10 days, keep it out somewhere!



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