Cooking with Jonny69: baking bread.

[Glaucus]

I thought I would finally join you Johnny, all your stuff looks so good.





Just got the sough dough starter on




Ingredients
125g organic wholemeal wheat flour (preferably stoneground)
190g slightly warm water

Day 1
Mix the ingredients well, cover with a cotton tea-towel and place in a draught-free, “not cold” spot in your kitchen. Leave undisturbed until the next morning.

Day 2
In the morning, give the mix a good stir and replace the tea-towel.

Tip - Choose a time which is convenient for you and try attend to your starter at the same time each morning.

Day 3 - 6
Each morning check you starter. When you see a little bubbly activity, things are moving.

If you have bubbles, a slightly sour or acid smell and a pleasant yeasty even “grassy” aroma, your starter is “on the way” and you are ready to move on to the next stage, Growth. This is an important stage and as soon as activity is observed as bubbling or slight froth, move to the growth stage.

If your starter is not “on the way”, stir and walk away until the next day.

Tip - Activity is more likely to be evident in summer, but in cold climates be patient. If no activity has happened by day 5, it’s a concern; persevere for another day, but you may have to start again.

Growth
Day 1
Celebrate the arrival of your new life partner!
Add the original Ingredients (125g organic wholemeal wheat flour and 190g slightly warm water) to your starter and stir them in.

Day 2
Next morning, pour off half of your starter. You do not need this half.

Take the remaining half, and refresh it. To refresh your starter add the original* ingredients and stir them in.

Day 3 - 9
Every day for a week, pour off half of you starter and refresh it.

By this time, which may be as long as 2 weeks after you began, your starter will be nicely active and ready to make the first loaf.