None of the measurements here are very precise, and there is quite a lot of
tolerance, both in quantities, but especially around the timing of each stage
(except baking). The method is the same for both white flour and wholemeal
flour, and can be used for making both loaves and pizza bases.
Ingredients
-----------
Sourdough bug
Flour
Water
Salt
Making the starter
------------------
Take the sourdough bug out of the fridge and top up the jar with flour and water
to roughly double the quantity. I use about 3 heaped tablespoons of flour. The
consistency should be like pancake mix. Stir in thoroughly.
Leave the jar on the bench overnight, with the lid loose to prevent gas from
building up. When the bug is active enough, it will look quite bubbly on top.
In cold weather, or to speed up the process, sit the jar in a bowl of warm water
for a few hours. Make sure the water isn't too hot, or the jar may crack. Equal
parts boiling water and cold tap water is about right.
First stage
-----------
Once the bug is active, stir it well, and pour about half the contents of the
jar into a large mixing bowl. Return the bug to the fridge for next time (you
can close the lid tightly now). In the bowl, stir in more flour and water,
keeping the consistency the same as the starter (like pancake mix). You want to
end up with about 2 cups of the mixture. Leave the bowl overnight on the bench
covered with a tea towel.
In cold weather, or to speed up the process, put the bowl in an oven, preheated
to low (about 40 C) and then switched off, for at least half an hour.
It's generally not a problem to leave the mixture for longer at this stage.
Making the dough
----------------
Stir the first stage mixture in the bowl thoroughly (a watery layer may have
risen to the top). Mix in half a tablespoon of salt. Add flour, first by
stirring it in, and then by kneading as the dough thickens, until it reaches the
desired dryness - this is just past the point where the dough stops leaving bits
stuck to your hands as you work it, but experiment a bit.
If saving the dough for later, separate it into the desired quantities and put
these in sealed bags or containers in the fridge. (I usually do this with pizza
bases; I haven't tried this with a loaf.) The amount of dough needed for a pizza
base is about the size of a grapefruit.
Making a loaf
-------------
If using the dough for a loaf, leave it to rise for at least an hour on the
bench or at least half an hour in a pre-warmed oven, as above.
Knead the dough, being careful not to overwork it at this point, coat it with
dry flour, and place in a baking tin or on a baking tray.
Making pizza base
-----------------
If using refrigerated dough for a pizza base, take it out of the fridge, and let
it warm up to room temperature and then sit for at least half an hour before
use. Fresh dough can be used straight away, or left to rise for a bit first.
Press the dough out into a circular shape, either into an oven dish or directly
onto the bench. Coat both sides in dry flour (if using a dish, coat one side,
then flip it over to coat the other side). Leave the dough to rise, either on
the bench or in a pre-warmed oven, as above. (I usually use the oven at this
point, even if I haven't for the other steps.)
After rising, re-coat the top of the base with dry flour and flip it over again
before adding toppings and baking.
Baking
------
Bake a loaf for about 22 minutes at 180 C. After baking, allow it to cool for
five minutes before cutting.
For a pizza, add toppings without pre-baking the base. Bake for about 20 minutes
at 180 C or about 13 minutes at 220 C.
Bug maintenance
---------------
The sourdough bug can be kept in the fridge for at least 3 months without use.
However, if it has not been used for some time, it may need to be fed twice
before becoming sufficiently active.
Periodically transfer the bug to a clean jar.
It is normal for the bug to taste sour and to smell sour or fermented. If it
smells like expired milk or develops spots on the surface that look like mouldy
cheese (green, blue, or grey fuzzy spots), discard it. If the bug does not
become very active, and tastes like flour and water without much sourness, feed
it, and leave it out of the fridge for a couple of days with the lid loose.
It is normal for the bug to develop a watery layer on top. If the water is
clear, light grey, or slightly yellow, simply stir it back in before use. If the
water is purple or dark grey, pour the water off, transfer the bug to a new jar,
and stir in more water to return it to the desired consistency.
