When I first started writing about food, I was asked, after being a guest on local BBC radio if I would like my own show. I could hardly believe my luck. I was to paid to talk and eat.
It was in those early days on the radio that I first met Dan Lepard. I was lucky enough to have been a guest at one of his sourdough courses in London, and despite having worked in several commercial bakeries in France I just could not get my sourdough to behave as I wanted it to in a domestic situation. Everything is different in a domestic kitchen, the timing, the oven and even the flour. Thankfully Dan soon had me on track and has been an inspiration. a friend and mentor ever since. So having dan here teaching a sourdough class in September and again last week has been amazing.
Dan’s teaching style is one of the most professional I have ever seen. He is calm, prepared, composed and answers everyones questions with thought and precision and I think it is fair to say that we all had a brilliant day baking the most delicious sourdough.
The romance of Sourdough
I’ve been refreshing part of the leeftvor motherdough and I’m keeping the same hydration but wonder if I’m doing it properly ? For example if I start with 100 g. motherdough, I add 60 g. water and 100 g. flour. Does that sound right to you? I get so confused with ratios! (I love the blonde wig bread, by the way I have had great success with it!!)
You need 100g water, 100g flour and 25g starter.