I have a new friend, a pet. Something that is going to require feeding and loving. Ten days ago I created my sourdough starter. I sought a little advice on recipes to use and after much deliberation, and a little guidance from Food Urchin, I settled on one. I had been warned about the foul smell starters can emit and to protect my nose from the stench, made sure I had a large tupperware box complete with lid at the ready. By keeping it in this box I have not only protected myself from such an assault on the nostrils but also from the potential battering I may have received from my wife had I saturated the flat in the odour I smelt today. After ten days sat sealed and hidden away on a shelf I thought it high time I knew what all the fuss was about. It has what can only be described as a combination of bile, urine and human vomit with a faint hint of grape to the nose. A full bodied sludge that is living. I Feel a little like Dr. Frankenstein, what kind of monster have I created? I start feeding it next week but for now it has its lid back on and is safely nestled on the shelf. I'm already feeling quite paternal over my new pet. What with the responsibility of feeding it, keeping it the right temperature and the added reminder that I will have to stick with my commitment of making my own sourdough from now on. I've settled on the name Clarence. At least he won't mess on the carpet...
A sourdough starter is for life and not just for Christmas, well done for making the commitment. And yes, it does stink to high heaven at first doesn't it!
ReplyDeleteFate brought me to your page today (or maybe Dorset Cereals had a hand). I was about to take the plunge and commence making my own sourdough starter today. After reading your advice I will delay until I have invested in the appropriate plastic container (totally sealable). My family would definately object to a very smelly living thing in the kitchen (apart from the Border Terriers and an aged hamster). I'm following the instructions from River Cottage Every Day (looked at the Baker and Spice guide but it was a bit confusing). I would be interested to know how you went about it. I won't embark on the pig's head - strangely not sold where I live in the UAE.
ReplyDeleteThe guy who has commented just above you kindly pointed me in the direction of the Moro cookbook whose recipe I followed for my starter. Which is flour, grapes and water. It took all of five minutes to make and it has sat hidden on a shelf. Im about to begin the grueling two weeks feeding it everyday but after that it will only be once a week or fortnight. So far it has been very straightforward. The real test will be on that first sourdough loaf made from the starter. Let me know how you get on.
ReplyDeleteMy stater refused to show any signs of life so I put it on the sunny patio for a few hours. If it isn't smelling even vaguely revolting by the morning I will start again. I made the quick sour dough recipe from the same book today it turned out really well. Look forward to hearing how your loaf turns out and whether it is worth the wait!
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