Successful sourdough: how I got there

Sourdough loaf

My home-made sourdough starter is about to celebrate its first birthday, so it seems a good moment to revive this blog with a post about sourdough. Warning: it can take over your life (or at least your kitchen)!

A year ago today, we visited a working windmill where they grind flour and bake bread. I came away with a bag of freshly ground organic wholemeal flour, so it seemed as good a time as any to start. Of course it required some googling. There are many different methods touted as being the best, but I went with this one: just flour and spring water from the fountain. It’s worth reading this explanatory page too. This method requires you to feed the starter every 12 hours, discarding half of it each time, for a week to 10 days. This gives the good bacteria the maximum chance of taking over and stabilising, and it certainly worked for me — after a week, I had a frothy, sweet-smelling tub of starter.
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