Quick Sourdough Starter

If you're looking to dive into the world of sourdough baking without the hassle, a quick sourdough starter is your best friend! This fuss-free starter can be easily prepared and can be left untouched in the fridge for weeks at a time, making it a convenient addition to your kitchen. In just 2 to 3 days, you'll have a robust starter ready for a variety of recipes, to the classic French Pain De Campagne bread to with regular maintenance a classic sourdough bread. The beauty of this starter lies in its simplicity; with minimal ingredients and a little patience, you can cultivate a tangy flavour that elevates any baked good. Embrace the joy of sourdough with this easy-to-maintain starter that fits seamlessly into your baking routine!

Original starter from Pain De Campagne recipe Bread by Eric Treuille and Ursula Ferrigno

Ingredients

1 sachet of Fast Action Yeast or 2 tsp dried yeast or 15g fresh yeast

325ml water

250g Strong white flour (12g protein minimum) 

Method

1. In a spotlessly clean large bowl or jar, sprinkle the yeast over the water, stir to mix and leave to bloom for 5-10 minutes. 
2. Add the strong flour to the yeast water mixture and stir to thoroughly combine.
3. Cover with a clean tea towel (do not seal) and allow to ferment at room temperature for two to three days.
4. Stir occasionally, the starter will bubble up and almost quadruple in size (hence the large bowl or jar) when the starter becomes more like a pancake batter, it's ready to use.  
5. To maintain your starter after you've used it to bake a loaf, just replace like for like. If the recipe calls for 250g of starter then replace it with 125ml water and 125g strong flour. Place a rubber band or a piece of string around the jar to mark where the starter is and watch as it bubbles and doubles in volume over the next 48 hours, but no more than 72 at room temperature. If you are not using it straight away then place it in the fridge until needed. Once your started is established you can maintain it in a 1ltr glass jar and store it in the fridge. 
6. I have left my starter in the fridge untouched for up to two weeks at a time, it will usually separate and a dark liquid forms on the top, do not throw this liquid or "hooch" off, stir it back into the starter. It is perfectly normal and is what makes your starter sour and gives your bread it's yeasty flavour. Allow the starter to come to room temperature, feed with a small amount of equal parts flour and water before using in your recipe. 
7. This starter will last indefinitely once it is replenished after each use. however, if you do not use it for an extended period of time then it requires feeding, stir it, discard half and replenish as if you used it in a recipe. It should happily bubble back to life in a couple of hours.   

To maintain or replenish the starter, scrape down the sides and the add equal amounts of water and flour, for example if the recipe called for 250g of starter then replace it with 125ml water and 125g strong flour. Stir really well and then watch it grow! 

 

Tips:
I have been using my starter for months now and it has remained in perfect condition, however if you see mould of any colour (green, black or red) on the top or sides of the jar or starter surface then dump your starter and begin again in a newly washed spotless clean jar. Better to be safe, than sorry!