Page 147 - Through the eyes of an African chef

Sourdough bread
MAKING THE STARTER
Day 1: Choose a large, airtight jar that will hold at least 2l.
Put 50ml of tepid pure spring water and 50g of spelt or strong white flour into the jar.
Mix well, close the jar and leave at room temperature for 24 hours.
Day 2, 3, 4 and 5, respectively: Add 50ml water and 50g flour to the jar each day. Mix well, close the jar and leave for 24 hours at room temperature.
Day 6: Your sourdough starter is now ready for use. You should have at least 500ml of lively starter – enough to make the sourdough.
THE SOURDOUGH BREAD BASE
The night before: Transfer the starter into the bowl. Add 225ml of tepid water, stir and add 225g of flour and mix well. Cover tightly with clingwrap and leave to stand overnight at room temperature.
The next morning: It will look puffy and very much alive. This is known as the sponge – the active yeast. Add the remaining 225ml of tepid water and the remaining 225g of flour. Cover tightly and leave to stand for 5–6 hours at room temperature. It will have increased in size and be light and bubbly in appearance.
Take out 450ml of this sponge and put back in the airtight jar. Cover and save it for the base of the next batch of bread. Refrigerate until needed.
Put the remainder of the sponge into a large mixing bowl. This is the base for your sourdough loaf.
Continued overleaf
INGREDIENTS
For the sourdough starter
250ml tepid spring water 250g spelt or strong white flour
For the sourdough bread base
450–600ml sourdough starter 450ml tepid spring water 450g spelt or strong white flour
THROUGH THE EYES OF AN AFRICAN CHEF
MAKES 2 LOAVES PREPARATION 7 DAYS
[ chapter nine ] MY TRAVEl RECIPES: bAllYMAlOE 145