I have one failed attempt at creating a sourdough culture under my belt, it was many years ago and I had not tried since. A couple of weeks ago I decided to try again. Last time I measured everything, did it all by the book.  I think I just didn’t give it enough time. This time, I just did whatever I felt like. I read a few peoples methods so I knew the vague gist, then went for it.

It has been a success so far. I have made a couple of loaves that have tasted great. I think it will get stronger and healthier as a culture given time (if I remember to keep feeding it). The bread would have a much greater chance of success if I followed a sourdough bread recipe, not just adding flour and water till it looks/feels right. Also if I looked up how long it is supposed to rest for at each part of its journey. But if it ain’t broke, don’t fix it…

I fed the culture in a bowl and left it covered over night.



Over night it puffed up and created good bubbles

In the morning I set some of the mixture aside to keep as my culture for future baking. I added more flour as the mix seemed too wet, I then forgot to add salt, gave it a bit of a knead and placed it on a baking tray. I left it there for a few hours, then I baked it.


As long as there are air bubbles in the loaf and it tastes good I count it as a win. I don’t care so much about shape etc.

Probably the bubbles will get bigger and better over time. Til then, this is perfectly fine by me!


Above pic is the starter culture ready for the next loaf.

I am pretty chuffed!



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