Saturday morning at 0700, and I’m preparing my sourdough starters for the bake on Monday.
First of all I take out 250g of starter and put into a larger container. Adding flour and water gives them a feed and they should start bubbling.
I will do this again this evening, and by Sunday morning they will be ready to use in my dough. This will form the basis of the loaf. I refresh the starters and put them back in the fridge, but, while I am about it I have the usual problem faced by all sourdough aficionados. What to do with the industrial quantities of starter that must be discarded.
Well I have two approaches to that.
First, I make an accelerated white loaf, which is where you add white flour to the spelt starter, and then ferment over an 8 hour period for a quick loaf. It doesn’t have the full flavour of the overnight fermentation, but it still has a pretty good flavour.
|Quick White and Spelt, prooving.|
Second, you can make pancakes with the raw starter; just add egg, milk and oil to get a batter. A bit of sugar will help sweeten it up, and I put a handful of raisins in as well. Then proceed as normal when making pancakes. These are nice eaten warm with banana and syrup.
|In the Pan|
|Ready for Syrup|
By lunchtime there are bubbles in both the Rye and the Spelt starters, and they both have swollen in size.