Have you ever wondered why a loaf of sourdough bread is so much more expensive than a normal loaf of white bread?

When you learn how much effort and ⏱ it takes to make sourdough πŸ₯– you will appreciate every bite of your next sourdough bread.

Unlike normal bread, sourdough does not use any commercial yeast. It uses what is commonly called ‘wild yeast’ which you can make using just flour and water. However it takes several days to make the yeast and a lifetime to maintain it. This is my second attempt with sourdough as I gave up feeding my previous sourdough starter but after paying HKD50 for a slice of sourdough bread, I am determined to make my own!

I’m no expert in sourdough bread and I am using methods from theΒ  Perfect LoafΒ to venture into my sourdough journey.

I will share photos of my progress and wish me luck with this journey :).

Starter recipe

Day 0 (Thursday, July 5):

Mix together 100grams of wholewheat flour with 150grams of distilled water. Let sit on countertop for 24hours. As my kitchen is quite warm, I used cold water from the fridge.

Day 1 (Friday, July 6):

Not much action in my starter.

Take 75 grams of the starter and put into another glass jar. To that add, 100 grams of all purpose flour and 150 grams of distilled water. Mix and let it sit on countertop for 24 hours.

Day 2 (Saturday, July 7):

Starting to see bubbles which is a sign of my growing yeast yay. Repeat the steps of Day Take 75 grams of the starter and put into another glass jar. To that add, 100 grams of all purpose flour and 150 grams of distilled water. Mix and let it sit on countertop for 24 hours.

Day 3 (Sunday, July 8)

This is the first day of the process which requires 2 feedings: one in the morning, and one approximately 12 hours later.

In the morning, there appears to be more signs of fermentation activity as you can see from the photoΒ there are bubbles scattered on the sides and top, and the level of the mixture have risen and fallen a little (evidenced by streaks on the sides of the jar).

At 7am, I took 75 grams of the starter and put into another glass jar. To that add, 100 grams of all purpose flour and 150 grams of distilled water. Mix and let it sit on countertop for 24 hours.

At 7pm, I repeated the process i.e. I tookΒ 75 grams of the starter and put into another glass jar. To that add, 100 grams of all purpose flour and 150 grams of distilled water. Mix and let it sit on countertop for 24 hours.

Days 4 – 6 (Monday, July 9 – Wednesday, July 11)

I repeated the 2 feedings per day using the same quantities as Day 3.

By Day 6, my starter was ripe and ready to use. I tested it by putting some in cold water and the starter floated indicating it was ripe.

I will use a portion of the starter tomorrow to test it out.

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