Making your own sourdough can be daunting but it’s an immensely satisfying process…
Making your own sourdough can be daunting but it’s an immensely satisfying process. The main thing to be aware of is that it takes time, but it’s not particularly difficult. The best bit of kit you can buy for home bread baking is a cast iron skillet or casserole as it retains the heat really well so mimics a stone oven and, when used with a lid, helps trap steam.
For the Bread
For the Rye Sourdough Starter
Transfer this starter base to a large bowl. Add 200g flour and 200g water, 35°C. Stir carefully with a ladle and leave for another 24 hours at the same temperature as before.
The sourdough is now ready to use. Store it in the fridge until you’re ready to bake.
To keep your starter active, discard some daily and feed the remainder with equal parts of flour and water.
Swedish master baker, Jan Hedh, helped develop the recipe for Peter’s Yard Original Sourdough Crispbread. His Rye Sourdough Starter uses grated apple to speed up the fermentation process.
Credit: Recipe & all associated images With Copyright Owner Permission of Peter's Yard
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