Recipe from Maria Stuart, Chef and JGL Victoria
1 cup flour
1 cup warm water
• Mix with a plastic or wooden stirrer in a glass bowl. Transfer to a container that has a wide neck, is not metallic and is clean.
• Keep the starter in a warm place (ie. In oven with pilot light on or somewhere that is consistently warm)
• Every 24 hours ‘feed’ your starter. This involves throwing away ½ the starter and then adding ½ cup warm water and ½ cup flour.
• By the third or fourth day there should be a bubbly froth appearing on the starter this means that it is ready
• Refrigerate the starter. Keep it in the fridge with a lid on until you are ready to use it. Allow a little breathing space in the lid ( can either punch a hole in the lid or not put it on too tight depending on container).
• Once the starter is chilled, it needs to be fed once a week.
• If a liquid develops on top of the starter (it will smell a bit like beer) don’t panic its fine. It can either be removed or mixed back into the starter.
TO MAKE SOURDOUGH BREAD
Proofing the sponge (several hours before you plan to make your dough, you need to make a sponge which is really just another word for a bowl of warm, fermented batter.
• Take your starter out of the fridge, pour it into a large glass or plastic bowl
• Add one cup of warm water and one cup of flour to the bowl
• Stir well and set in a warm place for several hours (this is called proofing)
• Watch for froth and when it has a sour smell and a white froth, it is ready.
Proofing times can vary from an hour or two to eight hours. If you are baking in the morning proof it overnight. In my experience, this process is minimum 6 hours.
2 cups sponge (proofed starter)
3 cups unbleached flour
2 tablespoons olive oil or softened butter
4 teaspoons sugar (optional)
2 teaspoons salt
• First of all there should be some left over sponge. This is your starter for next time so give it a fresh feed and just place this back in your cleaned container that you keep it in the fridge.
• Place all the ingredients into the TM bowl and mix on speed 7 for 10 -15 seconds
• Knead on interval (wheat symbol) for 2 – 3 minutes until the dough is elastic
• Place dough into a greased bowl, cover with plastic and set aside in a warm place to double in bulk. This can take approx 4-6 hours
• Punch the dough down and knead it a little more then shape it into the desired loaf or rolls you wish to make – if possible cover with a large mixing bowl so you have a ‘dome’ over your buns or loaf – this helps trap the heat and the humidity – the cover must not touch the dough though .
• Set aside once more in a warm place and allow to double in size usually 2-4 hours
• Bake in a moderate oven (180*c or 350*f) when cooked, bread or rolls should have a hollow sound when they are tapped on the bottom.
• Turn onto a cooling rack when ready and enjoy!!!