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Home » Resources » Sourdough » Easy-To-Follow Sourdough Starter Graphic

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Easy-To-Follow Sourdough Starter Graphic

February 7, 2022 by Ali

Download the drawing here.

Tags:sourdough sourdoughstarter

Previous PostFermented chips in progress! . When I saw the extent of @kirstenkshockey’s recent crazy potato chip fermentation, I knew I had to join in! This is a bog-standard white potato, chipped roughly and then covered in a 5g salt/1cup water brine. . I’m planning to leave this for 3 days to do its bubble magic and then bake the chips up. . My son can’t eat white potatoes, so I’ll be popping out later today to get some sweet potatoes in and will give them the same treatment. . Are you curious too? Want to join in?

Next PostNumber 14 of The Ancestral Kitchen challenge is ‘use fat in a new way’. . I love mayonnaise. But I’ve not had it these last few years because the only oil I’ve been prepared to make it with is olive. And decent olive oil is strong; too strong for me to like the mayo it creates. When I heard @farmandhearth was making hers with bacon fat, I knew I wanted to have a go with my home-rendered lard. . The most important thing to remember, as I’ve learnt, is to use half lard, half olive oil and to warm the lard so that it is just liquidy (not hot hot). This way you can drizzle the lard, along with your olive oil, into the yolky mixture slowly. . Not wanting the buzz of my food processor, I turned to the mortar and pestle. It was *so* much more satisfying this way. . This is 2 yolks, lemon juice (I don’t like mustard in mayo), 1/2 tsp of miso (why not?!) and, I think, about a cup of fat. . I’d love for you to join in the challenge. It’s 22 prompts to inspire you to get creative in your kitchen. Check my story or click the link in my linktr.ee for more details.

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When someone with as much passion for photography as I’ve passion for sourdough spelt pizza makes and then takes her camera to my recipe, this is the heavenly result! . Becky from @thestoriedrecipe.podcast interviewed me last week and she, as a complete newbie to sourdough, made my pizza. What a result! Swipe for more pics. . You can listen to the podcast episode, titled “What is Ancestral Eating” by searching for The Storied Recipe in your podcast app, or by clicking on the link in my profile. It’s partly my story, partly me answering Becky’s insightful questions and partly sourdough chat!
What is Ancestral Eating? Interview with The Storied Recipe Podcast
If you want to bake with rye, listen to this week’s podcast. . In it, I talk through the four reasons I love rye sourdough: Its gluten content, its taste, the amazing, stress-free, starter it makes and the ease of working with it. I answer questions on mixing, ageing, health benefits, bringing out flavour and much more. . And I share a discount code for my new course Rye Sourdough Bread: Mastering The Basics, a thorough, hands-on course with over two hours of video that’ll walk you through understanding rye baking, creating and maintaining a starter, baking two wonderful sourdough loaves and equip you with delicious discard recipes. . Download the episode via your podcast app, by searching for Ancestral Kitchen podcast, or stream/download from my site (link in profile).
#41 -Wholegrain Sourdough Rye: Mastering The Basics
This bread was made using ale yeast I grew at home. . Last week I made ale. After brewing I decided to try using a bit of the same home-nurtured starter to make bread. It worked a treat – this beautiful wholegrain spelt loaf came from it. . Although I made this ale starter from rye flour, just like I do my sourdough starter, the two mixes are quite different. Ale brewing uses yeasts and avoids bacteria. This is different to a sourdough starter which encourages both yeasts *and* bacteria. So using my ale starter in this bread meant the flavour was different. . And you know what? I didn’t really like it! I am so used to sourdough and I missed the flavours the bacteria produce! . How quickly we get used to tastes! Have you had that? You try something you haven’t eaten for ages and you wonder how on earth you ever used to like it?! . I’m also guessing that this bread isn’t as nutritious, as it is lacking the transformations that the bacteria in a sourdough culture provide…

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