When I first read how to make a sourdough starter, in the ‘Moro’ cookbook, I was quite taken with the idea of making one myself. However, on thoroughly reading the instructions, I thought there was little chance of me growing and maintaining something on a daily basis for a couple of weeks before it was ready to use. Kind of similar to my talent for growing things in the garden; if it takes virtually zero maintenance, then it might have a chance of survival. So when ‘Food Urchin’ Dan offered me some sourdough starter (named ‘Vivienne’; not by me, I hasten to add) in return for some dinner, my enthusiasm quickly returned.

My enthusiasm was dented somewhat when I returned to the ‘Moro’ instructions, which cover 2 pages with 3 stages over a 24 hour period. However, I stuck to my guns and went for it. The full instructions are here, if you are up for it and have some time on your hands.

The final result is as above, and I don’t think was too bad for a first effort. You can see that the holes aren’t quite even, which apparently means it didn’t quite prove enough, but tastewise, it wasn’t too far off the loaves I’ve bought before. I do think that Dan’s instructions to grow the starter using a rye flour, were spot on, as it gave a loaf with more taste and density than growing the starter with strong white bread flour. If I can continue to look after the starter, and there’s a more than even chance it will die a death, then I may make another loaf. I think that baking bread is something you need to get into a habit of doing, and I’m not quite sure I’m currently prepared to put the effort into baking on a regular basis.