Perfectly crusty, soft, and just a little bit tangy on the inside – sourdough bread is great for sandwiches, dipping into creamy soups, or just good enough with a slab of salted butter. This recipe is a continuation of our first recipe on making your own sourdough starter. If you’ve managed to make your own – congratulations! Just before you rush to use your starter, do a quick check:
Is my starter ready to be used?
It is best to use the starter when it is at its peak height (look for when it’s doubled in size) during the rising and falling stages of growth. Do this test to ensure it’s ready for use: Mix your starter to distribute bubbles evenly then drop a spoonful of starter into a bowl of water. If it floats, it’s ready to go. But if it drops to the bottom, allow it to rest for a few hours longer.
And if you’re still feeling antsy, do a quick smell check: Your starter should smell sweet and slightly sour, and be light in colour. If the starter begins to turn pink, green, or dark brown that goes beyond the surface of the starter then that’s a sign of bad bacteria growth so the starter should be discarded.
This recipe makes 2 hefty loaves of sourdough bread.
