So after having the most amazing sourdough bread in San Francisco I have been inspired to make some of my own.
Although while working as a chef I made lots of bread I have never made it with a sourdough starter so though I would have a go.
I looked up a recipe online and found one that used an organic apple as a natural fermentation. I started by mixing bread flour with water and the grated apple and left it for three days. Then once I was at this stage I discarded half and did the same again, more water and flour and left for another few days. After this stage the dough was active but according to my recipe it was over active. Plenty of bubbles but a layer of liquid at the top so more flour and water to return to a thick dough consistency. I am at the very last stage now and I added a little more flour and water after discarding half last night so hopefully tomorrow it will be active and I can start using it. I haven’t looked up how to use the starter dough in a bread recipe yet so any suggestions would be grateful. I cant wait to try it out and fill my freezer with lovely fresh bread!
Jessica
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