With yeast being a little difficult to find at the moment, we thought we’d have a go at making a new (and unusual) sourdough starter. If you love making sourdough bread, but your sourdough starter has died, you might be interested in this…
What if you could have a new sourdough starter up and running in just 6 days?
I was looking through some old pastry chef notes from years ago and I found something that I hadn’t tried, but thought sounded interesting at the time. Using yoghurt to build a sourdough starter. Yep, you heard me.
I make my own yoghurt and a lot of my students do too, because they’ve done one of my courses or they’ve seen this post. I also notice that yoghurt is still easily found at the shops at the moment (which might be an easy option).
So if you’ve made sourdough before and you want to get a starter up and running really fast, try this method for a yogurt sourdough bread starter.
Bec’s Yoghurt Sourdough Starter
This is a quick starter to get up and running. It’s easy to do we love it
1 litre jar
- 20 g skim milk powder
- 160 g cool boiled water I just grab it from the jug
- 80 g Pot set yoghurt No flavour/No sugar
- 500 g bakers flour I prefer T55 or Euro but any good quality Bakers will be fine
Day 1 Sterilise your 1 litre jar. I do this by washing and rinsing really well. Dry the outside with a t-towel and pop it in the microwave. set it for 5 seconds. Yep with nothing in it but the little bit of water that remains from rinsing.
Weigh the yoghurt and milk powder into the jar and mix well to combine. Then weigh in the water and mix again.
Pop the lid on the jar and sit it in a bowl. Pour enough hot tap water in the bowl for the water to come up to the same mark as the liquid inside. We don’t want boiling water here, just hot enough to gently warm the liquid inside to start the process. Now set this aside in a warm place for 24 hours
Day twoYou may notice that the liquid inside has separated a little, don’t worry, it’s fine. Remove thelid and weigh in 120 g bakers flour and mix well with a fork. I use a fork because you want to try and create some air bubbles if you can. I also chose a fork that will fit inside my jar with the lid on. Lazy I know. 😉 Now set the jar aside in a warm place for 2 whole days.
Day fourRemove the lid and weigh in more flour 135g and cool boiled water 135g, mix again with the fork. Leave until tomorrow
Day fiveThis is the first time and only time you should need to throw some starter out. It’s only because we need to fit more in the jar. (You could add it to another jar and have two going I suppose or use it in pancakes or the like ;-))You should now be seeing signs of life, loads of tiny bubbles throughout your starter. Remove 1/2 the starter from the jar and weigh in another 130 g flour and 130 g water and mix.set aside until tomorrow.
Day sixToday’s the day you can make your first loaf. Go on what are you waiting for. 😉oh, you want a recipe?
This will make a wet sourdough, so make sure if you’ve used a sourdough before, that you have it at the right consistency for your bread.
Here’s the one I made to test it out. It was delish, with well developed flavours that we expect from sourdough.
- 150 g yoghurt starter
- 240 g water
- 8 g salt
- 400 g white bread flour You may need a little more the dough should be tacky but not super sticky
Weigh all the ingredients into a bowl (I used my IKEA bowl, if you make bread, $10 at the time of writing this. you need one of these it’s brilliant for proving)
Mix well to combine with a spatula and leave for 2 hours.
After 2 hours with wet hands (or use a little oil on your hands) fold the dough over on itself a few times and rest again for another 2 hours.
The next step is important. I can’t stress this enough if you’re using a banneton, put plenty of flour all over it.…. This dough is very wet and you don’t want it sticking. If you think it might then place a clean tea towel in the base first and dust that liberally with flour. Of course, you can use a normal bowl with a tea-towel draped inside as well. Pop in the dough and set it in the fridge for 12 hours. You know overnight while you sleep. (can be longer if you like)
The next morning take it out of the fridge and sit it in a warm place for around 5 hours. * see notes
After 5 hours, pop the oven on to 200°c, when it’s at temp turn the dough out onto a baking paper-lined tray. I have a steam oven and had it on 1/4 steam, if you don’t, you can place a tray in the bottom of your oven and throw some ice cubes in it to get similar results. The icecubes gently melt and create steam as they go.
Bake until deep golden brown.
Remove from the oven and allow to sit for at least 15 minutes before you cut it. Then devour. 😉
Don’t forget to feed it again once you’ve used some. I put equal amounts of cool boiled water and flour in the same qty as I’ve taken out. For example If you’ve used 100 g starter, put 50 water 50 g flour mix and leave on the bench for a few hours before storing in the fridge.
My wonderful Bake Club and sourdough students inspired me to make this new recipe. I’ve had a few people ask me if I’ve got any yeast to sell. I’ve never sold yeast, so nope, sorry. I thought it might be nice to be able to help them out by sharing this recipe, because yeast is so hard to get at the moment.
So thank you Bake Clubbers. x x x
Want to know more?
I’ve got another recipe that uses sourdough or a poolish that you can make really quickly. French baguettes. They’re so good and easy to make.
Or, maybe you’d like to know more about Bake Club Online?