Finally, after months of deliberating, I have started on the starter 4 days ago and it is happily bubbling away in a Kilner jar on the kitchen counter by the window where, hopefully, it will get some warm form the autumn sun. WTF is a Kilner jar? It is a glass jar with metal clip and rubber seal but not sure why it is called Kilner. May be it was invented by a Kilner.
The initial process was very straight forward, almost a no brainer. I am using the starter recipe by Dan Lepard from The Handmade Loaf but I have left out the yoghurt and raisins. I figure out we are in Australia where there is plenty of micro-organism floating about in the atmosphere and I don’t need the extra lift form dried grapes and fermented milk product.
It appears to be working well. The starter is “bubbling” away, meaning fermentation is taking place and a waif of of acidic aroma assaults my nostrils every time I open the jar to check on the concoction. Well not much of a concoction, it is just warm water and flour, and more warm water and more flour for about 5 to 6 days. This process is referred to as “feeding.” I guess it is feeding the micro-organism with materials to fuel the fermentation process.
So far, it has been fun but the proof will be in the baking, which I am hopeful will occur this weekend.
In the words of Australia’s Sourdough Queen Yoke Mardewi, “May your sourdough bread always rise!” So watch this space. I might even put up some photos next week.