Buckwheat Sourdough Starter

Name: Buckwheat Sourdough Starter
Cuisine: British
Ingredients: 35 gm raisins; 365 ml boiling water; 385 gm buckwheat flour

Sonia @sonia

Bristol, UK

#cookpadsourdoughpet 🐾🐾

I've always been too afraid of sourdough to make it myself, it seemed to complicated and too much like hard work - just like a real pet in fact. But with help and support from Sally (from our Cookpad UK Community Team) during our sourdough pet starter project, I am really pleased to have created a #glutenfree nutrient dense starter that lives!

If you’the like to make a ‘pet’ starter with us, email Sally at sally-strong@cookpad.com and ask to be included in the next group 😃

#cookpadsourdoughpet 🐾🐾

If you’the like to make a ‘pet’ starter with us, email Sally at sally-strong@cookpad.com and ask to be included in the next group 😃

Sonia @sonia

Bristol, UK

#cookpadsourdoughpet 🐾🐾

If you’the like to make a ‘pet’ starter with us, email Sally at sally-strong@cookpad.com and ask to be included in the next group 😃

#cookpadsourdoughpet 🐾🐾

If you’the like to make a ‘pet’ starter with us, email Sally at sally-strong@cookpad.com and ask to be included in the next group 😃

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Ingredients

35 gmraisins
365 mlboiling water
385 gmbuckwheat flour

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Steps

1

DAY 1 - Soak the raisins in the boiling water, leave them to soak until the water has cooled until it is tepid (just above room temp is fine). Then strain the raisins out of the water.
2

In a glass bowl or large jar (I used a large bowl), place 40g of buckwheat flour and 80mls of your tepid raisin water and mix to form a paste. Cover with cling film and leave in a warm spot for 24 hours. Reserve your raisin water for day 2.
3

DAY 2 - Whisk in another 40 g of the buckwheat flour and 55mls of your raisin water (warm it very slightly if you can for max yeast growth oomph). Cover again and leave for 24 hours.
4

DAY 3 - Whisk in a further 75g buckwheat flour and 115 ml of your raisin water. Cover and leave to ferment for a further 24 hours.
5

DAY 4 - Hopefully today you will start to notice a mild vinegar like smell and you may see some large surface bubbles. Discard half your mixture (don't throw it out - you can make pancakes, crackers and even cookies with this discarded batter). Then whisk 75g buckwheat flour and 115 ml of raisin water to your starter. Cover and leave to ferment for 24 hours.
6

DAY 5 - Whisk in your remaining 155g of flour and add 225 ml of regular tepid water. Cover loosely and set aside for 4 hours of until really bubbly. Then store in the fridge for a final 12 hours before using.

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Cooksnaps

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Sonia @sonia

on April 23, 2020 14:29

Bristol, UK

I'm a busy, working mum of two young children and I love to cook! I particularly love cooking with fresh, natural produce. My recipes are usually simple and healthy; using minimal ingredients and minimal time!You can also follow me on Instagram here - https://www.instagram.com/sonianicholas_cookpaduk/