White Sourdough Starter
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White Sourdough Starter

24 Jan White Sourdough Starter

Posted at 20:55h in Carbs by

Don’t run! I promise this won’t be gruelling. It takes a little bit of patience at first but once you’re set, it’s foolproof. I borrowed this recipe from the famed London restaurant: Moro on Exmouth Market. It does take a month to make BUT the addition of grapes makes it all worth it. The tannins in the grapes add a sheen to the crust and a depth to the flavour. If you are worried about “keeping it alive”, it is not as dependent as you might think. Once you have this sorted, I will show you how to make hassle-free, no-knead artisan bread. It’s a sour miracle.

Tools

  • 1 l jar with a lid 
  • Large bowl
  • Bowl
  • Muslin or thin, food-safe cotton (tea towel)
  • String (food-safe)

 

Ingredients

  • 1 bunch of organic red grapes
  • 500 g unbleached white bread flour
  • 1 l water

 

Making the Sourdough 

1 Wash the grapes and put in the cloth and tie the top off with a rubber band or food-safe string and crush the grapes lightly with a rolling pin.

2 In your large bowl mix the four and water and squeeze some of the grape juice from the muslin into the flour mixture, dropping the wrapped grapes in after doing this, submersing them.

3 Put a large plate over the bowl and leave for 10 days to 2 weeks depending on your room temperature (the cooler it is the longer you should leave it). The grapes will ferment in this time and start to smell.

4 After the 2 weeks, take out the muslin bag squeezing the juice out of the grapes into the “batter”. Throw away or compost the grapes. The mixture should look a little pink.

5 Stir the starter. Don’t worry if it smells bad, this is part of the process.

Feed the Starter Monster

This part needs to be done twice a day for 2 weeks

Ingredients

  • 100 g white unbleached bread flour
  • 150ml water

 

1 Pour away 400ml of the starter- this may seem like a lot but this amount only needs to be done once.

2 Add in the mixed 100g flour and 150ml water and mix the starter.

3 For the second and any subsequent starter feeding, remove only 200 ml of the starter before adding the same amount of flour and water (100g flour;150 ml water). Do this until the 2 weeks is up.

4 After the 2 weeks is up, taste a little on the tip of your tongue. If it fizzes then it’s a success. You have created a monster sourdough starter! Obviously this is the point where you name it.

5 The easiest way to keep your creation alive is to place it in the fridge. Once a week follow step 3, but don’t throw away the “discard”, make bread with this. The bread made with this is springy with that sought-after sour tinge. Slice it and keep it bagged in the freezer ready for toasting.

 

Click here for my foolproof White Sourdough Loaf recipe.

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