Friday, 30 November 2012

Too cold for sourdough

A week ago I decided to create a new sourdough starter. Shamelfully I had let my previous one (and the one before that) die of neglect, and I've been meaning to start a new one for, oh, at least a year.

I bought Dan Lepard's breadmaking book.  Actually, it started because I was tempted by a mailshot from Bakery Bits to buy a cloche thing for baking sourdough. It traps the steam in, rather than me spraying water in the overn or putting a tray of water in.  It sounded like a good idea, I was hungry at the time, and I really fancied some sourdough.

So, I ordered the cloche thing.  And they were promoting Dan Lepard's book. I've looked at his book before,  but I already have too many cookery books, and I have at least one other bread bible.   I must have been feeling low or something, because I bought it anyway.

And so I followed his recipe for a sourdough starter.  Mine isn't going as well as it should.  I know that this is (a) because I somehow managed to use precariously heaped teaspoons of flour each day, instead of the rounded teaspoons instructed; and it's a bit cold. Certainly colder than 20 degrees C.

So, I've given it a bit more water today,  and I'm leaving it for another day to see if it improves. 

Of course if Dan hadn't helpfully provided detailed pictures, I wouldn't know how ar behind my starter is.  Never mind.

I might have to make a quick-and-dirty-overnight-leaven loaf in the meantime.  I'm just tasting that crunch as I type.


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