About the Recipe
Creating a starter is a simple process, but it does take a little patience, you are building a natural yeast which multiplies, producing bubbles and gases that help your bread rise and creates flavour.
Once your starter is active and healthy, it can be used to make crusty loaves of bread, pizza bases, pancakes, hot cross buns and more. The older your starter the more character and flavour it can develop, some starters will be passed down between family members - it creates that kind of memory.
Ingredients
Ingredients:
100g All-Purpose Flour
100g Water
A jar
Preparation
Day 1:
Mix 100g of All-Purpose Flavour & 100g of Water
Stir Until Smooth
Place in a jar, light cover with the lid and leave at room temperature (21 - 24C) for 24 Hours
Day 2 - 7:
Every 24 Hours
Take 100g of starter
Feed with 100g Flour & 100g Water
Stir well
Discharge the leftover balance of the starter
After a few days, you should notice bubbles and a slightly tangy aroma. After about 5-7 days, the starter should reliably double in volume within 4 - 8 hours after feeding. Name it and start to use it for baking.
To Maintain:
If Baking - Feed daily and keep at room temperature.
If baking occasionally - Store in the fridge and feed about once a week.
Common issues and what to do
Gray Liquid on top - The starter is hungry. Pour the liquid off or stir it in, then feed.
Pink, Orange or Fuzzy mold - Discard the starter & start over.
No activity after 7 days - Keep feeding, use warmer temperatures, or switch to whole wheat or rye flour for a few feedings to encourage fermentation.