I've fancied making a sour dough starter for ages, but put it into the too hard basket. But, when my march Country Living arrived they had a recipe that was so simple even I could do it. Or could I?
1 teaspoon of strong bread flour and 2 teaspoons of water. Mix together in a wee jar and put the lid on. Leave in a warm place
then it's ready.
Well I tried and the first batch got to day 4 when I admitted defeat. Nothing was happening other than a very strong vinegary smell.
I used ordinary white flour and it just didn't work. Drastic measures were called for. A trip to Bin Inn.
I asked the lovely lady there what sort of flour I should use and she suggested rye flour. I bought a wee bag, came home and started again.
It's day three now and it's going well, I think. But not as well as day 2. He grew loads then. Today is much colder, so I've put him near the stove.
And why Ferdinand? Well I read somewhere that as a starter is a living organism it does better if it has a name and who am I to argue with that!
Any tips gratefully received.