There are a few goals I hope to accomplish in the kitchen.  I want to make a perfect souffle, poach an egg, and create my very own sourdough bread starter.  One of my favorite recipe books is titled, ‘The Easy Way to Artisan Breads & Recipes’ by Avner Laskin and in addition

to the beautiful photography there are some phenomenal recipes.  I have already made the grissini and tomato-basil bread however a very large portion of the most delectable recipes require a sourdough bread starter. 

I decided to undertake the experiment several weeks ago and have done my due research.  It takes a week to complete the starter so I had to wait until after my trip to Berlin.  I finally found a recipe that has proportions that I agree with.  Every twelve hours you have to discard half the starter and add new flour and water.  Many of the recipes required that you add a cup of four and water each time.  That would mean a lot of flour for an experiment that might not even work.  I found a recipe that called for 3/8 of a

cup of flour at a time which I was happy with, especially since I didnt know if my experiment would work or not.

For my starter I am using Very Strong Canadian Wholemeal Flour.  I am using it simply because it is ‘Canadian’ flour.  I mean if there should be anything in a British grocery store that is specifically ‘Canadian’ it should be wholemeal flour with which you make pancakes on which you eat your Canadian maple syrup.  Getting back to the starter...In a quart jar or bowl mix 1/4 cup of water with 3/8 cup of flour.  Mix them well and cover with plastic wrap but do not seal too tightly.  I put the lid on my tupperware but did not seal it.  The starter then needs to be placed in an 85F area.  The recipe recommends putting it in the oven with the pilot light on.  I do not have this feature with my oven so I put it in the warmest place in the house, next to the radiator.  Perhaps I will turn the heat up a bit (shhh dont tell Jon).

After 12 hours you need to feed the starter again with the same proportions, 1/4 cup water and 3/8 cup flour.  Lets hope this works!!  Recipe from Sourdough Home.