STARTER CULTURE

You can make your own starter from scratch.

 

Day 1.

Mix together

50 grams bread flour

50 grams wholemeal, spelt or rye flour

100 grams of filtered water

Place in a glass jar with loose lid and rest on the bench for 24 hours

Day 2.

Discard 100 grams

Add

25 grams bread flour

25 grams wholemeal, spelt or rye flour

50 grams water

Day 3, 4, 5

Repeat steps in Day 2.

By day 4 or 5 you should see activity in the jar. Bubbling, increasing in size and a stronger yeasty smell.

These are all good signs! Once you have this you will need to feed it 25 grams of flour and 25 grams water

every 2 days. When it looks quite bubbly and has doubled in size your culture is ready to use.

 

CARING FOR THE STARTER YOU TAKE HOME

Feed this starter about once or twice a week. If you see a grey liquid on the top or not much bubble

action, it is hungry! Feed it 50 grams of flour and 50 grams of water and stir gently, replace cloth and

return to the fridge.

If you plan to make multiple times a week, make sure you feed up your starter, and it is a good idea to

have multiple going. A well fed, cared for starter will make you the best bread!

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BLOOMING YOUR STARTER

Begin around 6-8am

 

You need to bloom your starter before you make the dough.

150 grams of starter

100 grams flour

10ograms water

Place in a clean jar mix gently, replace cover and rest on bench for 5 hours. Mark with a pen or rubber band where the level is and watch it rise!

After 5 hours you are ready to start making the bread. Put the remainder of this starter with your other

starter or you can keep it for a second one.

 

BREAD RECIPE

150 grams starter

2 tsp fine salt

300 grams room temperature water

470 grams Bread Flour

50 grams Spelt/Rye flour

Put water, salt and starter in medium bowl and stir until combined. Not too roughly. Once combined add

the flours. Stir until just combined. It will look like it is half mixed. This is called a rough dough.

Cover with a damp tea towel for 15-3omins and rest on bench.

 

FOLDING DOUGH

With wet hands, lift and fold one edge of the dough over itself, ¼ turn the bowl and repeat with each side.

Cover with damp tea towel and rest on bench for 15mins.

Wet hands and fold it again. Cover with a damp tea towel aAd leave for 6-7 hours.

May need longer proofing in cooler weather.

After proofing time of 6-7 hours, it is ready for the final fold and to be put to bed in the fridge until morning.

Lightly flour bench, gently scrape dough into a ball shape, lift and lightly stretch dough, folding over on all

4 sides until nice shape. Place in proofing bowl/basket, dome side down. Cover with a damp cloth until

morning.

This slows the proofing down and develops flavour.

In the morning as early as you can, heat your oven and dutch oven to 260 C for30 mins.

Remove dough from fridge and invert onto baking paper. Score dough on the sides with scissors, it just

needs a little snip. Put dough in dutch oven and snip a slit about 2/3 of the top. This allows bread to rise.

Cook covered tor 25mms.

Remove from dutch oven and put on heated baking tray or pizza stone, TURN TEMP TO 230 C and cook for a further 15 - 20 mins or until golden all over. Remove from oven and rest on rack for 90 mins.

After the bread has rested enjoy this loaf with your favourite toppings!!

 

TIP!!!

Each loaf, rise and proof will be slightly different. Try and develop a feel for the dough that has a soft

consistency but not too sticky. vVnen you p1ace it on me oencn oerore puumg 1t m me autcn oven, 1r 1t noter: its shape nicely and does not flatten too much, the consistency is good. If it flattens or is too sticky. adjust the water.