this could be the start of something big

Five days ago I started a sourdough starter, first time. 



I followed Arabella Forge's recipe from her book Frugavore, and used organic rye flour. 

I fed it regularly, made sure it was a comfortable temperature and checked up on it frequently. 



On day five though, Arabella claimed I should be seeing some good bubble action. 

Not really.

So I fled to the old trusty youtube and checked out some video of sourdough starters. Mine did not look particularly alive. Oh dear. Failure to thrive. I'm sure it's not Arabella's fault. Poor, dead sourdough starter.




So I chucked it and started again. 

With white bakers flour (all purpose.)

And after less than 24 hours it's already alive. Bubbly, stretchy, kinda weird. And smells good!



Will report back after day five, hopefully this time with a loaf!

Ever made sourdough? Any tips?


PS Hey I was chuffed to be invited to be May's featured blogger over at Nuffnang! Check it out

11 Comments on “this could be the start of something big

Jodie Petrov
May 5, 2011 at 8:43 am

We’ll be watching this with interest Fi! There have been a few unsuccessful attempts at starters at our house. The first, and perhaps most spectacular, was the one that on day 4 grew tall, feathery, mould that reached the top of the bowl over the course of 6 hours on day 4. Note to self: a recipe designed for London’s climate may not transfer well to Sydney summer. The next one just did, well, nothing – looked a lot like yours! Do share when you find success! xx J.

Linda Woodrow
May 5, 2011 at 10:07 am

OOh! You are on the start of an addiction. I have only got into sourdough recently too, but I love it. Right now, on my kitchen bench is rising a megagrain and pumpkin loaf (my basic Everyday Sourdough with a cup of grated pumpkin added to it). It makes a lovely heavy, chewy bread with golden flecks through it. When I get home from work tonight, I’ll punch it down and before bed bake it. I have been avoiding white flour (I’m too inactive, and like food too much, to afford empty calories!) for years. But I too found that my starter needs to be fed unbleached bakers flour, and I need at least a cup of bakers flour in the dough. After that though, I can go nuts.

May 5, 2011 at 12:51 pm

have never tried to make it but eaten plenty! Its very true about climate differences with cooking, particularly with dough and pastry. I’ve never been able to perfect the perfect Cornish Pasty pastrie since moving to Sydney!

May 5, 2011 at 5:04 pm

A friend gave me a sourdough starter at Christmas time. I think I fed it twice and it has been in the freezer ever since then. I just can’t bring myself to do the multiple kneeds over multiple days yet. You may inspire me to thaw it out.

May 6, 2011 at 3:00 am

I’ll be checking in to see how this goes, for sure~ Could use some motivation to dive into the world of sourdough….. making it that is, I’m plenty good at the eating it part, of course!

Congrats on your Nuffnang gig~ I enjoyed reading your little interview.

May 6, 2011 at 12:14 pm

yes, it was delicious.. but after a few weeks we let the culture slip… and then it got REALLY smelly….

May 7, 2011 at 12:06 am

I’ve been thinking about your mould Jodes! It’s looking OK – will report back!

May 7, 2011 at 12:07 am

I reckon that might be it. Thanks, Linda.

May 7, 2011 at 12:07 am

What an inspired Christmas gift!!

May 7, 2011 at 12:08 am

Thank you xx

May 8, 2011 at 9:34 am

I’ve been considering Sourdough for ages. I made one batch that I neglected and let die, and haven’t gotten around to starting another. Then I tried ‘healthy bread in five minutes a day’. I’m hooked. We make one batch of master dough which can sit in the fridge for up to two weeks – and from that we’ve made bread, pizza, and crackers. And the best thing is it’s so easy that Daddy Eco has taken on bread making, leaving me one less task to worry about. Thanks for the link love over at Nuffnang 🙂


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