The River Cottage Bread Handbook by Daniel Stevens

Author:Daniel Stevens
Language: eng
Format: mobi, epub, pdf
ISBN: 9781607740834
Publisher: Ten Speed Press
Published: 2009-03-15T18:30:00+00:00

For the first stage

1 cup flour

1 cup warm water

For the first feeding

1 cup flour

About 1 cup warm water

For each subsequent feeding

1 cup flour

1 cup cold water

1. The first signs of fermentation

2. Vigorous fermentation

The first stage

You really need a plastic or earthenware container with a lid to make your starter in. It should be big enough to allow plenty of room for frothing – at least four times the volume of your initial batter (because you will add more later). You can use any type of flour you like; I have made excellent starters from rye, spelt, and wheat. I recommend that you use whole-grain rather than white flour though; it will ferment sooner – and more vigorously.

There is no need to be precise about the quantities of flour and water. For the first stage, just use roughly equal volumes of each to make a thick batter and whisk it well – this incorporates more air, and therefore more yeast spores. If you have a stand mixer, 10 minutes at high speed would be ideal. Put the batter into the container, put the lid on, and leave it somewhere fairly warm – a warm kitchen is fine.

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