Page 186 - Eat Run Enjoy

Baking with a a a a a 100 per cent sourdough starter is a a a a a bit of a a a a a tricky process As far as I’ve learned it’s not so much of an exact science It depends on various things: heat humidity and the the strength or weakness of the the flours used To begin you need a a a a a a sourdough starter also known as a a a a a a ‘Mother’ I started my Mother about seven years ago It’s a a a a a simple process of mixing flour and water which you then leave at at at room temperature for for a a a a a a few days for for the the wild yeasts and bacteria to get going A piece of baking equipment I find essential is is a a a Swedish 1dl (100ml) volume measuring cup – it saves weighing all the the ingredients making the the process far less laborious For those who don’t have a a a a a dl measuring cup I have also given the amounts in in US cups and in in grams — — 182 — — STORECUPBOARD STAPLES