Attempting the baguettes in this month’s Technical Bake? If you’re new to the world of sourdough, here’s what you need to know to keep your starter in top condition
BETTER BAKING
Why use wholemeal flour?
All flours host a healthy colony of wild yeast, but the bran (the outer layer that is still present in wholemeal flour) is especially rich in micro-organisms. Many starter recipes begin with wholemeal wheat or rye flour as these will get things fermenting faster. Once the bubbles are lively, you can feed your starter whatever flour you have to hand, though if using white bread flour or plain flour, make sure it’s unbleached and, ideally, organic.
Is it okay to use tap water?
Yes. Chlorine and other chemicals in treated water don’t create the friendliest environment, but there’s no need to filter or use bottled water.
Can you use metal spoons and plastic containers?
The only materials to avoid are metals such as uncoated cast iron, copper or aluminium as these will react with the acid in the starter. Keep your starter in a glass jar or food-safe plastic container that you can see through – this will help when it comes to tracking its rise and fall during feeding.
Help! I think I’ve killed it!
Chances are you haven’t. A sourdough starter is a hardy beast and probably just needs some TLC. Keep feeding and it should spring back to life. You could try feeding with some rye flour for extra nutrition or adjust the flour/water ratio for a more liquid consistency, as this will encourage activity. If you see a pink or black bloom on the surface or it smells rotten, however, your starter could be harbouring nasty bacteria, in which case it’s best to toss it and start over.
Do I really need to discard so much when feeding?
The volume will quickly build up, so yes, you need to discard a good portion when you feed your starter. There’s another good reason to discard, too. Fermentation produces lactic acid and alcohol. While a little acid is great for flavour, too much will be overpowering and inhibit yeast activity, resulting in flat, dense bread. Discarding excess starter essentially dilutes the acidity, allowing the yeast to flourish and keeping the flavour balanced.
What should I do with all that discard?
For the love of bread, don’t throw it away! It’s great in all sorts of baked goods (cakes, bread and batters). The trick is to adjust the flour and liquid content of your recipe accordingly. For example, if your starter has been fed with equal parts flour and water, for every 100g discarded starter you’re adding to a recipe, reduce both the flour and li
