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<< For a list of ingredients, equipment and FAQ, see Day 0 – How to Make a Sourdough Starter.
<< Previously: Day 5 – Feeding Your Sourdough Starter
Day 6 – Baking Day
So, you refreshed your starter overnight. If it’s ready to bake with, it should look nice and active, and smell pleasantly yeasty.
‘Active’ might look like this:
Refreshed Starter – Good
‘Active’ can also look like this:
Refreshed Starter – Good
If your starter wasn’t quite ready when you refreshed it, it may still be acting sluggish:
Refreshed Starter – Less Active
In this case, give it a stir and a feed (see Day 2 instructions). Refresh it again that evening (see Day 5 instructions) and try baking tomorrow. Again, patience is key.
If your refreshed starter is live and kicking, then fantastic — you’re now the proud owner of your own sourdough culture! Time to now use your starter in recipes that call for a ‘refreshed sourdough starter’.
Don’t forget to keep back some of your sourdough starter before using it in a recipe. When not using it, keep your starter in a tupperware in the fridge, and refresh it at least once a week. Good luck on the sourdough journey!
Looking for a sourdough recipe? Why not try out My Everyday Sourdough Recipe, which uses a white wheat starter.
These posts are part of a Sourdough Tweet-Along taking place from Sunday 22nd April (a.k.a. Day 1) until… well, until your starter is good and ready! Follow along at @BakerAndLoaf on Twitter, or follow the hashtag #SourdoughTweetAlong
<< For a list of ingredients, equipment and FAQ, see Day 0 – How to Make a Sourdough Starter.
<< Previously: Day 4 – Feeding Your Sourdough Starter
Day 5 – Morning
It’s the big question day: Is my sourdough starter ready to be ‘refreshed’?
If it looks like this picture, then the answer is ‘Yes, finally, yes!’ Frothy, extra-bubbly, airy, all these are good signs.
Day 5 – You're Ready
If your starter was very active yesterday, but has now developed a thin liquid on the surface, this is fine too.
Day 5 – Not a Problem
So now’s the time to be really honest with yourself. Does you starter look like either of the pictures above?
Option A: Yes It Does
In that case, congratulations, you’re ready to refresh your starter. Here’s how to do it:
In a clean medium-sized bowl, weigh out 25g of your active sourdough starter. (Stir in the liquid before hand if any has developed.) Add 90g tepid-to-warm water, and stir well until there are no lumps of starter. Add 70g of strong white flour, and stir until well mixed.
Cover the bowl, and leave in a warm place (around 20°C / 68°F) for 12-24 hours (i.e. until the next morning).
[Variations: If using whole wheat flour, follow instructions above using 90g water and 60g flour. If using rye flour, follow instructions above using 100g water and 50g flour.]
Option B: No, It Doesn’t, Argh What Do I Do Now?
Let’s do a sourdough health check. Does it look completely dead? No bubbles and yeasty smells at all? If so, it’s time to try using a different brand of flour, and a warmer room. But if you’ve been following the instructions, this scenario should be very unlikely.
So does it have some bubbles? If so, great, there’s life in there. Now it’s time to nurture it further.
In a clean bowl, weigh out 50g of your sluggish-yet-slightly-active sourdough starter. Now feed it, following the instructions from Day 2, until it reaches an active state (see pictures above). Then (however many days later) move on to the instructions in Option A above.
Tip #1: Make sure you’re leaving your starter somewhere warm (around 20°C / 68°F) while it grows. You know those people who always complain they’re cold? Your sourdough starter is just like them. Crank up the heating, or move your starter to an airing cupboard.
Tip #2: Similarly, make sure you’re using tepid-to-warm water – i.e. around skin temperature. Too cold, the yeasts will be slow. Too hot, and you’ll kill off the yeasts.
Tip #3: Stir well when you mix in the water and new flour. It’s all food to your starter; make sure it’s distributed well.
Next up: Day 6 – Baking with your Sourdough Starter [Link goes live on Fri 27 April.]
These posts are part of a Sourdough Tweet-Along taking place from Sunday 22nd April (a.k.a. Day 1) until… well, until your starter is good and ready! Follow along at @BakerAndLoaf on Twitter, or follow the hashtag #SourdoughTweetAlong
<< For a list of ingredients, equipment and FAQ, see Day 0 – How to Make a Sourdough Starter.
<< Previously: Day 3 – Feeding Your Sourdough Starter
Day 4 – Morning
By Day 4, a mildly bubbly starter should have gained more bubbles, and might look like this:
Day 4 – More Bubbles
If your starter was particular active yesterday, it may have developed a pale liquid on the surface (see photo below). Don’t worry, just stir this back in and carry on.
Day 4 – Don't Panic, Just Stir Back In
To feed: Add 35g tepid-to-warm water to your starter, and stir well. Then add 25g strong white flour, and stir well again.
Cover the bowl, and leave in a warm place (around 20°C / 68°F).
Day 4 – Evening
Give your starter a bit of a stir. Cover again.
Variations
If using whole wheat flour, use 30g flour to 45g water.
If using rye flour, use 25g flour to 50g water.
See the Day 0 FAQ for questions on flour types.
Next up: Day 5 – Refreshing your Sourdough Starter. [Link goes live on Thu 26 April.]
These posts are part of a Sourdough Tweet-Along taking place from Sunday 22nd April (a.k.a. Day 1) until… well, until your starter is good and ready! Follow along at @BakerAndLoaf on Twitter, or follow the hashtag #SourdoughTweetAlong
<< For a list of ingredients, equipment and FAQ, see Day 0 – How to Make a Sourdough Starter.
<< Previously: Day 2 – Feeding Your Sourdough Starter
Day 3 – Morning
By Day 3, your starter should have developed more air bubbles, and might look something like this:
Day 3 – Less Active
If you’re lucky, your starter could be becoming rather active, and might look like this instead:
Day 3 – More Active
To feed: Add 35g tepid-to-warm water to your starter, and stir well. Then add 25g strong white flour, and stir well again.
Cover the bowl, and leave in a warm place (around 20°C / 68°F).
Day 3 – Evening
Give your starter a bit of a stir. Cover again.
Variations
If using whole wheat flour, use 30g flour to 45g water.
If using rye flour, use 25g flour to 50g water.
See the Day 0 FAQ for questions on flour types.
Next up: Day 4 – Feeding your Sourdough Starter. [Link goes live on Weds 25 April.]
These posts are part of a Sourdough Tweet-Along taking place from Sunday 22nd April (a.k.a. Day 1) until… well, until your starter is good and ready! Follow along at @BakerAndLoaf on Twitter, or follow the hashtag #SourdoughTweetAlong
<< For a list of ingredients, equipment and FAQ, see Day 0 – How to Make a Sourdough Starter.
<< Previously: Day 1 – Mixing Your Sourdough Starter
Day 2 – Morning
By the next day, your starter may have developed a few air bubbles and a light layer on condensation on the inside of the clingfilm/shower cap. If it hasn’t, don’t worry. Just carry on with the next step.
Day 2
Add 35g tepid-to-warm water to your starter, and stir well. Then add 25g strong white flour, and stir well again.
Cover the bowl, and leave in a warm place (around 20°C / 68°F).
Day 2 – Evening
Give your starter a bit of a stir. Cover again.
Variations
If using whole wheat flour, use 30g flour to 45g water.
If using rye flour, use 25g flour to 50g water.
See the Day 0 FAQ for questions on flour types.
Next up: Day 3 – Feeding your Sourdough Starter.
These posts are part of a Sourdough Tweet-Along taking place from Sunday 22nd April (a.k.a. Day 1) until… well, until your starter is good and ready! Follow along at @BakerAndLoaf on Twitter, or follow the hashtag #SourdoughTweetAlong
<< For a list of ingredients, equipment and FAQ, see Day 0 – How to Make a Sourdough Starter.
Day 1 – Morning
In a medium-sized bowl, weigh out:
25g strong white flour 35g tepid-to-warm water
Mix into a paste. It should look something like this:
Day 1
Cover the bowl with clingfilm or a shower cap, and leave in a warm place (around 20°C / 68°F).
Day 1 – Evening
Give your starter a bit of a stir. Cover again.
Variations
If using whole wheat flour, use 30g flour to 45g water.
If using rye flour, use 25g flour to 50g water.
See the Day 0 FAQ for questions on flour types.
Next up: Day 2 – Feeding your Sourdough Starter.
These posts are part of a Sourdough Tweet-Along taking place from Sunday 22nd April (a.k.a. Day 1) until… well, until your starter is good and ready! Follow along at @BakerAndLoaf on Twitter, or follow the hashtag #SourdoughTweetAlong
 French Sourdough Boule One of the questions I often get asked at my Essential Artisan Bread Making course is: ‘So how do you make sourdough bread?’
I’ll be the first to admit that my main two answers — a) ‘grow a wild yeast culture in a paste of flour and water’, and b) ‘come along to my Wild Yeast & Sourdoughs class!’ — are somewhat lacking.
So recently I’ve been going with c): ‘I’m about to write a series of articles over at the Baker & Loaf blog on how to make sourdough, I’ll send you the link, I promise.’
So true to my word, here’s the first in a series of posts on How To Make A Sourdough Starter.
Continue reading How To Make A Sourdough Starter »
 Bread making equipment? What equipment? If you believe some TV shows, all you need to make bread is a suitably large table, your hands, and perhaps a handy wood-fired oven.
But for most of us who don’t have a TV crew to clean up in our wake, and when daily life doesn’t leave much room for a ‘Take Two’ when things go wrong, its good to have a few tools at our disposal. Of course we don’t need these items (like fish don’t need bicycles), but they sure do make baking life infinitely more enjoyable.
Here’s my top five bread making must-haves, and where to find them:
Electronic Scales — Electronic scales are the most important piece of equipment in my kitchen. Even professional bakers swear by them. And remember, there’s no shame in not being able to measure out a 73% water-to-flour ratio by eye. I’ve been a fan of Salter scales for years — reliable, easy to clean, and the batteries are easy to replace. Argos have a good range and good prices.
Bread Scraper — My second favourite piece of kit. Especially when working with wetter doughs, nothing makes you feel more like a really competent baker than the occasional sweep of the bread scraper to keep the dough exactly where you want it (i.e. in one lump and not all over your kitchen counter). They’re also useful for getting all the dough out of your mixing bowl and scraping dried dough off surfaces afterward. Depending on how many you’re buying, Bakery Bits (higher price, lower delivery charge) or Nisbets (vice versa, unless spending over a certain amount) is your best bet.
Serrated Bread Knife — An alternative to razor blades for scoring/slashing the dough before baking. Added bonus: you can cut your finished loaf with it. I got my current Victorinox knife from Nisbets — its sturdy, well-made and, well, I’m a sucker for the gorgeous dark wood handle.
Bannetons / Proving Baskets — This is my personal must-have for making sourdough. The cane banneton supports the dough during its long fermentation, and leaves beautiful floury marks on the loaf surface. When I first learnt to make sourdough, I used to prove the loaves free-form on baking sheets and wondered why I was producing frisbees. Bakery Bits have a good range of both cane bannetons and lined wicker bannetons (not tried). Amazon also sells bannetons.
Oven and Fridge Thermometers — These definitely fall in the optional category of bakery kit. Oven thermometers are great if you’re curious about the difference between what your oven is telling you and what it’s actually doing, and useful if you’re moving house and want to calibrate your baking times your new oven.
Fridge thermometers are handy when you leave dough to rise in the fridge overnight — for example, the temperature between two shelves in my fridge varies by at least a few degrees, leading to a slower rise on the cooler shelf (thrilling, I know). Okay, these are gadgets for the bread geeks amongst us, but at under £10 (or much less), they’re unlikely to break the bank. I got both my thermometers from Amazon. Or go straight to the source at ETI (Electronic Temperature Instruments).
Resources
Argos – Where they store it all, I really don’t know.
Bakery Bits – Artisan bread equipment paradise. Send this website to all your relatives, in time for Christmas.
Nisbets – An online Argos for caterers. I call their catalogue ‘The Book Of Everything’. Very swift delivery.
Amazon (UK) – ‘Nuff said.
ETI (Electronic Temperature Instruments) – What it says on the packet. Click on ‘Catering Thermometers’.
Creeds Direct – Another bakery equipment supplier. I’ve not used them yet, but they stock scrapers, bannetons and lots more.
[And sadly no, none of these companies are paying me to talk about them.]
So what’s your favourite piece of bakery kit?
 Where’s the best place to buy bread flour? And does it make a difference what brand of flour you buy?
Firstly, yes — like most ingredients, the flour you buy definitely influences the taste, texture and general deliciousness of your bread. And like all chefs say: buy the best you can find and afford.
Wallet-wise, bread flour is a spectacularly low-cost ingredient. Even when the top-notch stuff costs twice that of a supermarket own-brand — e.g. Shipton Mill’s Stoneground Canadian Organic 100% Wholemeal Flour (£1.30/kg at time of writing) v.s. Tesco’s Strong Brown Bread Flour (73p/kg) — we’re talking pennies difference, not pounds, per loaf.
So shop around. Try out different brands and suppliers. Find the ones you like, who produce their flour in ways you like (for example, using traditional millstones, renewable energy, etc.).
Here’s a list of my current favourite suppliers, both on the high street and online.
Flour on the High Street
Waitrose Very Strong Canadian Flour (White and Wholemeal) — great for recipes that call for high-gluten flours.
Waitrose Leckford Estate Strong White Bread Flour — a good all-round white bread flour. Raymond Blanc recommends Leckford flours in his autobiography, and if it’s good enough for Raymond…
Holland & Barrett Rye Flour — I’ve used this flour to successfully start many a sourdough starter. Also see Shipton Mill (below) for other rye flours.
Doves Farm for their speciality flours (e.g. spelt, kamut, buckwheat) — available in some branches of Waitrose and Holland & Barrett, and other larger supermarkets if you’re lucky.
Buying Flour Online
Shipton Mill Flour Direct — one of my favourite suppliers. Large range of flours, both stoneground and roller-milled. I buy a lot of their French T55 white flour for making French breads. Fast delivery. NB: Delivery charges apply.
Bacheldre Watermill — I’ve tried a few of their flours via Waitrose, but not bought online yet. You can buy their flours via Amazon, though the current minimum seems to be a pack of 4 x 1.5kg bags.
Elsewhere
Don’t forget to check out your local farm shops / delis / National Trust sites to see if they sell locally milled flour. To find your nearest mill, try the list at the The Traditional Cornmillers Guild website.
If you have any flour suggestions and recommendations for other readers, do let us know in the comments below!
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