I'm not really qualified to "tell" you guys how to make sourdough, as every time I have done it differently and its not always a loaf of bread that comes out of the oven.
However, I enjoy making it and here are some tips I have learned on the way:
+ Name your sourdough culture something great, so when you remember it when its sitting at the back of the fridge all lonely.
+ Make the culture by mixing equal parts of organic wholemeal flour and water (say 80g of each) and leave in a good airtight container for 3 days and it will be ready to use. Think of it as a smelly Tamagotchi, it likes you if you press the right buttons.
+ Save a cold and rainy weekend for making the sourdough, although its not time consuming, it's good to be around for the process.
+ There are a multitude of ways to concoct this gorgeous loaf, depending on the cookbook, and how the culture is made. I used a combination of advice from The Baker Brothers, James Morton and my trusty expert Israeli baker friend, Behn.
+ Don't be timid to go away from the suggested recipe. Everyone's culture differs. I started by sticking to a recipe and literally poured a 'dough-soup' into the oven after two days cooking and hoping for the best. I ended up with 4 dough balls and a black cannonball on the bottom shelf. Recipes, therefore, aren't always helpful.
+ Be prepared for it to be a disaster first time around, so whatever you may produce it will be less than a catastrophe than you think.
Mine is still too dense and doesn't always look too great, my loaf that is, but it tastes magical, and that's the joy of sourdough.
However, I enjoy making it and here are some tips I have learned on the way:
+ Name your sourdough culture something great, so when you remember it when its sitting at the back of the fridge all lonely.
+ Make the culture by mixing equal parts of organic wholemeal flour and water (say 80g of each) and leave in a good airtight container for 3 days and it will be ready to use. Think of it as a smelly Tamagotchi, it likes you if you press the right buttons.
+ Save a cold and rainy weekend for making the sourdough, although its not time consuming, it's good to be around for the process.
+ There are a multitude of ways to concoct this gorgeous loaf, depending on the cookbook, and how the culture is made. I used a combination of advice from The Baker Brothers, James Morton and my trusty expert Israeli baker friend, Behn.
+ Don't be timid to go away from the suggested recipe. Everyone's culture differs. I started by sticking to a recipe and literally poured a 'dough-soup' into the oven after two days cooking and hoping for the best. I ended up with 4 dough balls and a black cannonball on the bottom shelf. Recipes, therefore, aren't always helpful.
+ Be prepared for it to be a disaster first time around, so whatever you may produce it will be less than a catastrophe than you think.
Mine is still too dense and doesn't always look too great, my loaf that is, but it tastes magical, and that's the joy of sourdough.