Aunt Duddie Makes Nancy Silverton's Sourdough Starter Day 01 Starting the Fermentation Process
This is my personal adventure in making Nancy Silverton's sour-dough starter. She is the original owner of La Brea Bakery and is generally recognized as the greatest American Bread Baker. She once made Julia Child weep for joy when Julia tasted Nancy's Brioche Tart with Stone Fruit. That's all I need to know about Nancy Silverton. Seriously.
This will be a labor of love. Today is day 01 and I will play my obnoxious intro but I'll spare you that the rest of the days. Some Days will be long and some days will be mere moments but I will be honest about the process and the results.
Here's a handy conversion chart:
Gooseberry Sourdough Starter - a successful experiment!
Sourdough starter is the first step in making sourdough bread. Starters can be made using just flour and water and exposing the mixture to the wild yeasts naturally present in the air, or they can be jumpstarted by the same wild yeasts that are attracted to and frequently found on grape skins or the skin of other fruits. Join me on my journey into making sourdough starter for the first time. I used our own gooseberries and it was a success!
Making and maintaining sourdough starter:
Making use of sourdough starter discard and maintaining smaller sourdough starters:
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Making a Sourdough Starter
Make your own sourdough starter from the natural, wild yeast in the environment around you. I've used Nancy Silverton's technique of grapes, flour and water and demoed it in the vid. It is SO simple and yields fantastic results. You'll wonder why you haven't done it sooner.
Foccacia Pizza Dough with Nancy Silverton | Cooking With Master Chefs Season 1 | Julia Child
From her kitchen at home in Los Angeles, baker Nancy Silverton prepares a sourdough starter, which is then used to make a loaf of rustic bread, a foccacia pizza dough and an olive bread.
About Julia Child - Cooking with Master Chefs:
Julia Child visits the kitchens of acclaimed master chefs, including Alice Waters, Jacques Pepin, Andre Soltner and more, where they demonstrate distinct techniques, regional recipes, and culinary tips that guide home cooks through their favorite recipes. Expertly preparing each dish and teaching with passion along the way, the master chefs offer a unique and inspirational learning experience.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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Day 5 of making our sourdough starter
just repeating the same steps as yesterday and you can really start to smell this lovely it just so lovely
Sourdough Starter
Sourdough Starter with Grapes by Nancy Silverton
200-300 g unwashed red (dark skinned) grapes
1.5 cup flour (+ more later)
1.5 cup water (+ more later)
a piece of gauze or muslin
a jar of 1.5 litre volume
Day 1
Tie the grapes in a knot with gauze (muslin), bash it with rolling pin, so grapes release the juice.
Add flour and water, mix very thoroughly. Add our grapes, then leave the jar for 2 days in a quiet spot.
Day 3
You can look and smell the developing starter and leave for another day.
Day 4
Add 1/2 cup water and 1/2 cup flour, mix thoroughly. Leave for another 2 days.
Day 6
Get the grapes out, add 1.5 сup flour and 1 cup water, mix thoroughly, leave for one more day.
Day 7 (16:00)
In a clean jar or jug, pour 1/2 cup water, 1 cup of flour, add 1/2 cup of your starter (you can discard the rest), mix everything well, and leave till next morning. By the morning your starter should rise (mine doubled in size). My kitchen temperature was about 23C, if your room is cooler your starter will rise slower, if your room is warmer it can rise faster.
You sourdough starter is ready, you can pick a sourdough bread recipe and start baking!
Enjoy!
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To keep your starter alive and active you must feed it regularly. If you plan to bake often, you can keep your starter at room temperature and take 5g of starter and feed it with 20 g flour and 20 g water - once, twice, or three times a day (depends on your room temperature).
The starter left-overs can be discarded or accumulated in a jar (that sits in the fridge) and later made into sourdough pancakes:
You also can keep your starter in the fridge and feed it once a week or even a fortnight. So, after you feed your starter, you keep it outside for an hour and two, and then put it in the fridge. Before you bake your bread, it's better to feed the starter once or twice and wake your starter up.