COOKING COMPANION
WHEAT STARTER YOU WILL NEED A container with a lid or a clean jam jar
Day 1
1 tsp strong white fl our 1 tsp water, at hand-warm temp (32–37C)
❤ Mix together the fl our and the water in a container with a lid. We recommend mixing with your hands rather than a spoon. As disgusting as it might sound, we all have naturally occurring yeasts on our hands, so this can give your starter a real boost.
❤ Leave the mixture overnight at room temperature. Cover it with the lid, but do not make it airtight. A screw-top jar with the lid partly done up is perfect. You want the yeasts in the air to get in, but you also want to stop the mixture drying out.
Day 2
Wheat starter made on Day 1 1 tsp strong white fl our 1 tsp water, at hand-warm temp (32–37C)
❤ Throw away half of the mixture from Day 1. This is because you want to almost overwhelm the bacteria/yeast in the starter with food, by adding more fl our than the weight of the original mixture. You could do this by adding more fl our and warm water, and not throwing any away, but you would very quickly end up with an excessively large amount of starter.
❤ Stir the fl our and water into the remaining mix and leave again at room temperature overnight.
Days 3 and 4
Repeat as for Day 2. Day 5
❤ By now you should notice your starter has bubbles, this means it is ready. Don’t worry if it smells acidic or cheesy, this is completely normal and each starter will create its own unique fragrance. Now you have your own living, bubbling jar of healthy microbes that you’ll be using for years to come.
Modern Baker: A New Way to Bake by Melissa Sharp, published by Ebury Digital
TAILOR MADE ADVERTISING
We pride ourselves on tailoring all our packages to suit our clients’ needs and budgets. If you’d like to know more then get in touch.
For more information call sales on 01458 224555
WWW.FOODLOVERMAGAZINE.COM
HANDMADE MOUTH WATERING PRESERVES
www.waterhousefayre.co.uk See our website for stockists
your home cooking companion
FOODLOVERMAGAZINE.COM | 55
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68
