Sour dough has been on my hit list for a very long time, but its one of those things that you need to be in the right place for, psychologically that is; for me anyway. This is because it needs effort, and regular intervention and it takes time, and when I am not in the mood, I can't pay it enough attention, and have failed before at making it.
So I have been in a super cooking mood in the past few weeks, and then on Sunday night I was watching River Cottage bread, and immediately I had to go and make the sour dough starter there and then, thinking that I could make bread the following weekend because the starter takes a week - 10 days.
On the programme, Hugh chucked in a peice of rhubarb into the starter to get the acidity up, to kick start the dough, the only thing I had that was acidic was fresh pineapple so I sliced a chunk of and chucked it in...nothing to loose I thought, its only a bit of flour and water!
So I started with a plastic bowl, 100gms of flour and 150mls of water, whisked it up, and chucked in the pineapple (skin off obviously)
Monday morning I couldn't wait to check it, but was resigned to the fact it probably looked like it did the night before, but incredibly it was bubbling on top, that was the moment I became obsessed with my sour dough starter!.
I fished out the pineapple, and chucked it away, and then everyday (next 4 days), scooped out a glass of the starter threw it away (as per instructions) and added fresh flour and water.
By now its going quite mad, way better than I was expecting so early on in the process, so I thought 'what the hell', with the glassful I throw away I'll see if its good enough to make bread with. So I am....
Stage one is to make a sponge and leave it over night....this is what my sponge looked like this morning:
Then you add more flour, knead it and you get your dough:
Its super sticky though and takes a bit of effort, BUT it smells yummy. This is only stage 1, as this has to rise all day, then get knocked back and have another rising...but I'll be posting pics :D
This is the dough 1.5 hours later....amazing!
Added later.... this was the rather incredible result :)