HAVE A GO AT SOURDOUGH

In Bristol we’re pretty spoilt when it comes to independent bakeries. In every corner of the city there’s a bakery sending out delicious breads, bakes and cakes for us to enjoy, but now it’s time for you to have a go.

Alex Poulter from East Bristol Bakery in Easton knows everything there is to know about how to churn out a good loaf, and for this year’s Food Connections he’s on hand to help you start making your own sourdough bread at home.

What makes sourdough different to your normal loaf of bread?

No yeast is added to the dough to make it rise. Instead, you use something called a starter.

A starter is a mix of plain white or wholemeal flour and water that you ‘feed’ over a number of days. The wild yeasts in the flour start to multiply, causing the starter to come to life and bubble as they grow and breathe. Eventually, you can use part of your starter to make bread, instead of adding fresh or dried conventional yeast.

The incredible thing about a sourdough starter is that no two are the same. Each starter will contain a completely unique combination of wild yeasts that are present in the flour and in the air. The fresh or dried yeast normally used to make bread is actually only one type of yeast which has been isolated and cultivated to get a uniform flavour and rise. So, by making your own sourdough bread you’ll end up with a loaf that’s completely unique to you!

Some people find sourdough easier to digest than conventional bread, and it can often stay fresher for longer. The sourdough flavour develops over time creating a tastier loaf too.

Now you know what sourdough is all about, are you ready to start yours? Head to our Get Cooking page to find Alex’s sourdough recipe and watch a timelapse video to see how your starter will come to life.

Follow @EastBrisBakery for daily tips and instructions, and share pictures of your starter and with us via @BristolConnect using the hashtag #startyourstarter.