Food

A few Qs if you don't mind! Did you introduce anything to the flour/water mix to originally create the starter or use wild yeasts in the air?

When you seperate out some starter in the evening to feed for your next day's loaf, how much flour/water do you add to feed it? Thanks Bainbridge.

I agree, to have refined one's technique to that ^ must be v.satisfying.

I was actually given the starter by a colleague - it sat in the fridge for ages before I decided to actually use it. I hear you can create a good starter from scratch using the natural yeast just floating around. Pretty cool.

The night before I am going to make bread I feed the starter with 200g water and 200g flour (usually a mix of 100g white, 75g wholemeal and 25g rye. Starters love rye). I leave it out but covered in the kitchen.

You can discard the old starter as you will have enough left over from making the dough to go back in your jam-jar.

If you have problems I may be willing to give you some of my starter, it's in good health at the moment!