Rhubarb Sourdough Starter
This recipe comes from Fergus Henderson's Beyond Nose to Tail cookbook, and is the precursor of a number of bread recipes from that book. This will work well in place of any sour starter, and has the benefit of being derived from purely natural yeasts. Note: When you need to use some, don't forget to replenish the mother. Do this by re-adding a combination of 1/2 flour, 1/2 water in the same amount that you removed. Make sure to leave it for a day to ferment before using it again. Note: You can leave mother in the fridge indefinitely, but you will need to restart it 3 - 4 days before you need it. Do thus by discarding 1/3 of the mixture and feeding it equal parts of flour and water. Repeat daily until you see signs of fermentation.
Total Steps
4
Ingredients
5
Tools Needed
1
Ingredients
- 1 <a href="/674TVKM7">stick </a><a href="/CFM42RBP">rhubarb</a>
- 210 ml <a href="/PXTR53Z5">water</a>
- 2 teaspoon live culture <a href="/JWML5PLS">yogurt</a>
- 100 gram <a href="/4YMSSPXL">whole wheat flour</a>
- 100 gram <a href="/NN2ZF2MR">bread </a><a href="/4YMSSPXL">flour</a>
Instructions
Step 1
Day 1: <a href="/6L7QNTJV">Chop </a>the rhubarb into sizeable pieces and <a href="/7S3QCKWK">mix </a>with the water and yogurt. Add the flour and <a href="/DRM2WPZ4">stir </a>until well combined. Place in a <a href="/WZLWW3YP">clean </a>container. Dust with white flour and cover. Leave out somewhere <a href="/FVYNJCCW">warm </a>(75 degrees or warmer)
Step 2
Day 2: <a href="/DRM2WPZ4">Stir </a>the mixture. Dust with white flour and cover.
Step 3
Day 3: <a href="/DRM2WPZ4">Stir </a>the mixture. Add 4 T white flour and 4 T water. <a href="/7S3QCKWK">Mix </a>well. Dust with white flour and cover.
Step 4
Days 4 and 5 (do the same thing on both days): Discard 1/3 of the mixture (try to keep the rhubarb, though). Replace with a fresh quantity of all ingredients except for the rhubarb.