There are bakers I follow on insta who might disapprove of this simple guide but I did a personality test last year and am reconciled to the reality that this is the level of detail I can generally cope with.
To feed your sourdough starter, try this:
- If you're making dough or just perpetuating the starter, you'll need to feed it as consistently as possible (daily or twice daily, if you can manage).
- Start with a ratio of 1 part existing starter, 2 parts water, 2 parts flour.
At WK we use rye flour for this. I like using this because it adds nutrition to the final dough and supports a more complex rotation of crops on our menu. Rye is famously good for carbon fixing, so having it on the menu is a winner for us.
- Calculate the total starter you require for the next batch or feed. Divide this by 4 to find the amount of existing starter you'll need to begin with. Double this number to find the total water and total flour you'll then need to add to the starter. Combine these and mix them together.
- You'll have enough left over to perpetuate your starter, and you can use any leftover starter for other recipes, such as this rather ace griddle pancake recipe:
Griddle pancakes
You'll need:
1 cup of flour mix: approx. 33% stoneground white flour, 33% buckwheat and 34% barley flour. You can adjust this or just use whatever flour you’ve got available.
1 cup of milk mix: 50% milk, 25% yoghurt, 25% water
~1 tbsp waste sourdough starter. More is ok, or none if none is available.
1 tsp baking soda
1 tsp salt
½ tbsp sugar
1 tbsp rapeseed oil
1 egg
- Mix the flour and milk together in advance- you can let them soak overnight or for a couple of hours before cooking, if you have time.
- When you’re ready to cook, heat a griddle pan (I use approx. 6/10 heat setting on our induction hob, though you may need to adjust to the requirements of your own setup)
- Add the sourdough starter, egg, salt and sugar to the batter and mix thoroughly.
- Add the baking soda and mix this in, followed by the oil.
- Cook the pancakes in the pan. Eat with butter and Booker Wholesale’s VertmontTM knock-off Vermont-Style Grade-A Maple Syrup or equivalent.
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