Jade and Jake’s guide to how to get culture

As part of out new year resolutions we decided to bake more bread instead of buying crapy loafs form the supermarket, additionally we decided to make it even more difficult enjoyable by making sour dough bread. -the advantage of this being the bread is nicer but more importantly it lasts longer, so we can bake a weeks worth on the weekend and it won’t go stale.

Real sour dough is not made from brewers yeast (a fairly modern invention in bread history) but with a sour dough starter- the starter is made by encouraging natural airborne yeasts to grow in a flour and water mixture.

Here are some pictures of that process and I will show you the results in a couple of weeks (I know it will be entertaining because this is the second starter we have tried to make, the first failed because we followed the instructions in a book too closely)


Firstly…..
Take some red grapes that are too good to waste on this sort of thing- put them in a cloth bag

















Then….
Make a flour water goo
























Then…
Squeeze some grape juice into it and submerge the grapes in the bag

















We now have to wait until the mixture starts to bubble. Mild feeling of wholesomeness mixed with abit of smug at this point