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Lee Milne’s Sourdough Recipe | Part 2

A GUIDE TO MAKING DELICIOUS HOMEBAKED BREAD

PART TWO – RAISIN YEAST STARTER DOUGH

Ingredients:

100g Raisin Yeast
100g Strong White Bread Flour

Method:

Mix raisin yeast with flour in a 2ltr glass jar or plastic container. When you have a smooth paste, clean the sides of the container and wrap tightly with cling film. Poke 6 small holes through the top of the cling film and place in a warm place and let it ferment for 3 days.

Day 3 – add another 100g flour and 100g water, mix well and re-wrap with cling film & poke 6 small holes through the top. Place in a warm place and leave overnight. 

Day 4 – remove half of the starter and discard, add 150g flour and 150g water. Mix well and re-wrap with cling film & poke 6 small holes through through the top. Place in a warm place and leave overnight. 

Day 5 – remove 200g of the starter and discard, add 150g flour and 150g water, mix well and re-wrap with cling film & poke 6 small holes through the top. Place in a warm place and leave overnight.

Day 6 – remove 300g of the starter and discard add 150g flour and 150g water. mix well and re-wrap with cling film & poke 6 small holes through the top. Place in a warm place and leave overnight.

Day 7 – repeat day 6 and place into a clean 2ltr plastic container with a air tight lid. Place into the fridge if you don’t plan on using it straight away.

THIS IS THE STARTER AND YOU CAN NOW START MAKING BREAD


Keeping your Starter in the fridge

If you keep your starter in the fridge you will have to feed it every 5-7 days.

This is how you feed your starter…
Take it out of the fridge & then discard 400g of the starter. You will then need to feed the starter with 200g flour & 200g water, make sure to mix it well and clean the sides of the container. Once you have done this pop the lid back on & leave at room temp for 4hrs to get stronger.

After 4hrs the starter will be ready to use to make sourdough bread.

Keeping your Starter at room temperature

If you plan on using your starter every day like in a commercial kitchen, you will need to feed it when you take out the starter to make your sourdough bread. To do this take 300g starter out to make your bread & discard another 100g. This will leave you with 200g starter in the container, you will then need to feed the starter 200g flour & 200g water. Mix it well, clean the sides of container, place the lid on & then place it on the kitchen side till the next day. You will need to do this every day to keep the starter alive.


Looking for the recipe & method for the Raisin Yeast?

SEE PART 1

Looking for the recipe & method for the Sourdough Bread?

SEE PART 3

Want a printable version? Click here.

Download Lee’s picture diary here.

Credits

Recipe by: Lee Milne


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