As mentioned in the previous post, I have tried out 2 Sourdough (SD) starter recipes in my life. Please read the post on Sourdough Starter – Method 1, BEFORE reading this post because that will give you detailed information on what a SD starter is all about and also tips and starter maintenance guidelines.
This post is a continuation of the previous one and I have segregated it in order to keep the 2 methods separate. Please be aware that there are several ways of making SD starters and what I am documenting are merely my experiences.
This recipe uses Fruit yeast water as compared to the more often used plain water SD starter recipes.
So read on for Method 2.
SD Starter Method 2 –
So if Method 1 worked well for me, why did I attempt a Method 2? Well since I had murdered my original starter due to sheer neglect, I had to start from scratch all over again.
And during this period of Corona lockdown, fresh pineapples which the starter needed, were not readily available and hence I had to resort to an alternate process.
Getting some readymade starter from my bread guru Ponnanna, was an option but I did not choose to utilize a delivery service for a non essential ingredient in this situation. Hence I was compelled to make the effort and with Ponanna’s able and patient direction, I got the new one alive and kicking and unduly hyper enthusiastic (which is a good thing :-D)
Being an impatient person myself, I asked him for a super quick recipe and that clever chap smartly did a Modi on me by saying ‘Just a few days more, just a few days more’, a la the lockdown :
But the final outcome was this gorgeous starter (let us hope the outcome of our lockdown will be equally successful)
This recipe renders relatively quick results because we have started with what is called fruit yeast water. Most SD starter recipes use plain drinking water but this one begins with creating a fermented water using fruit and then this water is then used to make the starter and is said to yield faster and more guaranteed results.
Many types of fruits are conducive to create yeast water and grapes and raisins head the list in terms of efficacy. However, all I had was banana and watermelon, both of which were suitable and I went with the banana. The one I used was the small Yelakki variety.
2 clean glass jars. Jars to have a wide mouth and preferably a minimum of 500 ml capacity (I prefer glass to plastic).
For the fruit yeast water –
Whole Banana – 1 – small Yelakki variety. You can use any ripe banana, watermelon, strawberry etc.
Clean water – around 150 gm or enough to submerge the fruit.
For the SD starter –
Whole wheat flour – follow the quantities in the instructions
Fruit yeast water – follow the quantities in the instructions
Drinking water – follow the quantities in the instructions
Procedure for fruit yeast water –
1 – On Day 1, take a clean glass jar/bottle with a wide mouth and preferably a minimum of 500 ml capacity.
2 – Wash with plain water and peel the banana and roughly break into 2-3 pieces.
3 – Add the fruit and entire skin into the bottle.
4 – Pour the 150 gm or enough water to fully submerge the banana. Close the lid tightly and keep at room temperature.
5 – Shake the bottle 2 – 3 times through the day.
6 – After 24 – 36 hours, you should see some bubbles in the water. It does not look very pretty but do not bother about the aesthetics or lack thereof 😀
7. If not, please wait till the water turns fizzy. If your fruit starts rotting for any reason, then discard and start over. You should be able to sense that by the smell.
8. Strain out the fruit and discard. Retain the water for the rest of the recipe.
9. Store the extra water if any, for a couple of days in the fridge till your SD starter looks like it is successfully starting off. The extra water can then be discarded.
Procedure for SD starter –
1 – In a glass bottle, add 100 gm maida (APF) to 100 gm of the fruit yeast water and mix well. Cover and set aside for 24 hours at room temperature. Stir vigorously 2 to 3 times a day. You can discard the remaining yeast water.
2 – Remove half of the mix (ie 100 gm) into a clean bowl and add 50 gm of Maida and 50 gm of water. Mix well and refill into another clean glass bottle and close. Mark the level with a sticker or marker pen.
The remaining mix is the discard. I do not throw it but use it to make roti etc.
3 – Repeat this process every 12 hours for 3 – 4 days and constantly observe the volume of the mix via the marker.
The mix increases in volume gradually with every feed, as the fermentation kicks in.
The process will continue until the mix eventually doubles in volume in a duration of around 6 hours. Now your starter is ready to be used in bakes.
This took me 5 days but the time taken will depend on several factors and is not a constant for everyone.
4 – Once the starter is ready, you will need to refrigerate it. For more information on how to maintain and use it, please see the earlier post.
I hope you will successfully try this and I would really appreciate if you leave your feedback in the Blog comments.