Now about that aging sourdough starter …
In my first post I mentioned that aging sourdough starter that had lain untouched in my fridge for the past two months. Not sure these are exactly something to be proud of, but thought I would share the results, if only as a learning experience!
Taking guidance from Andrew Whitley’s Bread Matters, I refreshed the starter, stuck it in the airing cupboard and crossed my fingers and toes. Amazingly, after just a couple of hours it was showing some tentative signs of life!
Most definitely alive
My hopes seemed dashed the following day when I found it looking lifeless and dull. I Tweeted my despair and got a quick reply from @doughblogs with a handy tip involving beer and yoghurt. My long-suffering husband was despatched to the shops for real ale but before I was able to test this advice (which is noted for future reference!) I was pathetically pleased discover that underneath the lacklustre surface, the sourdough was very much alive. Yay!
Inside the Lurgashall Watermill
Spurred on, I put it into action in two loaves – a 100% rye and a wholemeal loaf using flour milled at the Lurgashall Watermill at the Weald & Downland Open Air Museum.
I am particularly interested in the results from the latter as it is made from wheat grown just 10 miles from museum, and the mill itself originally dates back to the 17th Century.
The Rye
Rye dough: Into the tin and ready to prove
Getting the rye dough into the loaf tin was a feat in itself – how do they make it look so easy and clean?
After leaving it to prove for more hours than I could bear, I went for it and this is the result! The texture was very moist and it’s a bit brick-like, but is delicious – especially toasted with some XO Marmite. Mmmm.
The finished loaf: not pretty but very tasty
The Wholemeal
A very sticky dough!
This took an astoundingly long time to prove – somewhere around 24 hours before I thought it looked anywhere near risen enough to bake!
That's as far as it's going
The resulting loaf is another brick-like offering, but damn it tastes good! Thumbs up from my daughter, who’s exact words were “nom nom”.
Hurrah!
The finished loaf
I am making a new starter – it will be good to see how much difference a brand new and more vigorous starter will make.
