Tips & Tricks

Sourdough Starter

 £ 4.99+PP

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Tip #1

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Unless you plan to bake every day, its best to keep your starter in the fridge until you’re ready to use.

Tip #2

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Unless your recipe specifies different, use starter that has been fed within the last 24 hours.

Tip #3

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Experiment with different ways of baking; a pizza stone delivers a strong crust, a lidded pot delivers a lighter crust and helps the loaf keep its shape, a loaf tin will give a good crust on the top with a lighter crust along the sides

Tip #4

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Wrap your loaf in a tea towel after it comes out of the oven for a lighter crust

Tip #5

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Very occasionally, after the initial feeding there’s very little life in your infant culture. If this happens carrying on the feeding programme for another 4 days. After day 4, tip away all but about 50g of the starter then start to add 50g of flour and 50g water every day for another 4 days. After the further 4 days, there should hopefully be some more definite signs of fermentation. Carry on the process then from day 4 in the instructions

Tip #6

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Sourdough starter works best when it is used regularly. If you need to leave your starter for a longer period of time without using it, it will last in the fridge without feeding for 2 weeks. Give it a couple of feeds and discard at least 50% before baking with it again

Yummy Sourdough recipes

Like most bagel recipes, this one involves poaching the dough

I think this is one of the easiest sourdough recipes

These buns are just the right level of sweet and