Quite some time ago Mr LG gifted me with a copy of “Bourke Street Bakery – The Ultimate Baking Companion“. To my surprise, when I dug out my copy today, I came to the startling realisation that I have never made one single thing out of this book. I did find inspiration from the chocolate sour cherry biscuits when I made these chocolate and blueberry spice cookies, but not one single loaf of bread from this book has ever graced my kitchen. Don’t get me wrong there are loads of mouth watering bread recipes in here and I have poured over this book many times trying to decide what to make first, but I think if I was honest I have fallen over at the first hurdle which to me was the rather daunting task of making a ‘starter’ and most of the bread recipes in this book use a “white or rye starter” in the recipes. I have always wanted to make a sourdough, but the thought of bringing a starter into the world, carefully nurturing it daily through its first weeks of life until it is finally ready to produce a stunning loaf of bread…well let’s just say I am not the most reliable person to be looking after something that requires feeding everyday – just ask my dog, which knows to look to Mr LG for brekkie!
So, back to the starter and bread, it is time to conquer the fear and get on with it. I don’t intend to go all “Julie / Julia” on you and bake every recipe in this book, but there are definitely a lot of recipes that I want to try. Now as I am following these recipes word for word it wouldn’t be fair to the authors if I repeat the recipes here. If you want to make your own starter and breads there are plenty of recipes on line or alternatively you can purchase the book.
Today as I only have organic rye flour in my kitchen I am beginning with a rye starter.
Firstly sterilise a glass jar, in the book they use a bucket, but I wanted to watch the progress of my starter and a glass jar seemed like a good way to do that.
The recommended ratio for rye starter is 60% water to 40% flour as rye flour absorbs more water than white flour.
Stir the flour and water together with a spoon and leave it overnight.
I introduce to you ‘Hamish Lemongrove’ born 29th January 2014.
Next week I will be getting some organic white flour to make a white starter, I will be looking for a new name for the next addition to our little family so any suggestions will be welcome 🙂