Monthly Archive for May, 2011

artisan crumpetry

Published on May 30, 2011 in food. 0 Comments Tags: , , , .

I think i’m going to try and make some. But first i will need a sourdough starter or “mother”. Short of asking our local sourdough bakery that all the bread for the little mule comes from, I will need to make this myself.

This is a completely uncomplicated process, and i seem to recall my mother making a sourdough starter when i was much younger and she used to bake bread all the time. If she can do it, I can do it!

Step 1! 50g flour and 50g (or ml i guess) of water. I’m going to use good quality organic bakers flour, probably a rye t150. Mix it in a glass/ceramic or plastic bowl that is very clean, cover it with something and wait around for a few days for it to start bubbling. Make sure it’s around 18-22 degrees (room temp) for maybe 3 days? we’ll see!

Step 2! Feed it again. 50g flour and 50g water. Probably the same flour but maybe another kind of normal non rye. Wait around for another 2-3 days and it will bubble some more and start to smell a bit. If some liquid appears on the top, don’t freak out.

Now keep this up everyday. When the starter decides to puff up after a feed (maybe double or triple in volume) then you can bake! Or in my case MAKE FUCKING CRUMPETS! YESSSS! If after a feed it puffs up! Then collapses like a souffle then you will need to keep feeding to get some new yeast to grow. From now on it can be kept in the fridge.

A good starter will crackle and pop when stirred with some elasticity, it will come off easily from the walls of the bowl. It should seem alive!

Well that is my take on it anyway. We’ll see how it goes in a few days time!

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