COUNTDOWN TO SOURDOUGH SPECIAL - DAY 7 On the seventh day your starter will be ready for action and raring to go! You can now use this as your starter for any sourdough recipe requiring a starter or ‘ferment’ or you can put it to bed in the fridge ready for your next weekend’s baking, something you can do indefinitely provided you keep giving it regular feeds. Keeping it in the fridge will slow down the fermentation process so you don’t have to feed it so frequently, however you don’t want it to starve so you’ll need to give it a larger than usual feed to keep it going for a few days. Altering the proportion of flour to water and giving it a little extra to digest will also help slow down the fermentation. To your existing ferment, add: 25g Shipton Mill Strong White Flour 10g H2O (room temperature) Then just pop the lid on and put it in the fridge. It might be wise to label it since we had one distraught student contact us once saying her other half had thrown away her starter thinking it was leftover batter from the Yorkshire puddings the previous weekend! Your starter will happily slow down its activity whilst continuing to develop flavour and character. At the end of the week we’ll tell you how to refresh and prepare it ready for the recipes in the forthcoming Sourdough Special newsletter. Not signed up yet? Don’t miss out, sign up for the newsletter here: shipton-mill/registration
Posted on: Mon, 24 Jun 2013 15:03:52 +0000
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