MAKING A SOURDOUGH STARTER FROM SCRATCH (1)

Ingredients....1 apple or potato, 2 cups of wholemeal flour. The starter needs to be made up to 2 weeks before baking. To get started , boil an unpeeled potato or apple until soft when tested with a skewer. I am using a potato. Place the softened unpeeled potato/ apple in a bowl , cover with plastic wrap and set aside in a warm place out of the sun for a week. After this time the potato/ apple should start to ferment, with bubbles exuding from under the skin. Put on rubber gloves and stripe the skin or skin and seeds. Squish the flesh of the apple/potato between your fingers to make a pulp. Place the pulp, 1 cup of tepid/ lukewarm tap water and 1 cup of wholemeal flour into a 2 litre bowl. Mix well and leave covered with plastic wrap for 1 day. The mix should start to bubble and show signs of fermenting, this process can take 12 hours to 2 days depending on the temperature conditions. When the starter stops bubbling and starts to look flat, it is time to feed your starter again with another cup of wholemeal flour and a cup of tepid/ lukewarm tap water. To be continued......