FRENCH SOURDOUGH BREAD (STEP 1)

Come on join me ....let's make a sourdough loaf . There are 3 steps in the preparation of a sourdough loaf , the first is the starer . What is a starter ? A starter is a bacterial or fungal culture used to initiate fermentation and the development of flavour . For the starter you will need 230 gm of wholemeal bread flour and 230 ml of lukewarm water . Now , place the wholemeal flour in a medium non metallic bowl and make a well in the centre and pour in the lukewarm water and mix to a very thick batter and cover with a damp tea towel . Leave at room temperature for 3 days , re dampening the tea towel each day , so the batter absorbs the natural yeasts in the air . After 3 days , the starter should be smelly , grey and only slightly bubbly . We will continue in 3 days and move onto step 2 the sponge .