麻豆社

Day1
100g strong white flour
100g cold water

Day2
100g strong white flour
100g cold water

Day3
100g strong white flour
100g cold water

In a bowl or jar mix together the flour and water from day 1. The following day feed it with the flour and water from day 2. Finally add the final days ingredients and mix well. By this point the starter should be bubbling away nicely and is now ready to incorporate into your sourdough bread. Remember to feed it daily from now on though - I find 50g of each is sufficient once it is up and running.

Tarragon and shallot butter

Ingredients

125g of soft unsalted butter
1/2 a banana shallot, peeled and finely chopped
1 large tablespoon of tarragon, finely chopped
good salt and pepper
lemon juice if required

Method

Simply add the soft butter to a bowl and give a good beat with a spatula or wooden spoon, when nice and creamy, add the shallot, tarragon, seasoning and lemon juice if required, give a good mix and serve in a ramekin on the table with warm bread, or roll in cling film and leave to harden in the fridge for another day.

Caper and Parsley butter

Ingredients

125g soft unsalted butter
1 large tablespoon of capers
1 large tablespoon of parsley, curly
good salt and pepper
zest and juice from 1 lemon

Method

In a clean bowl, beat the butter until pale with a wooden spoon and add the lemon zest and juice and a little salt and pepper. meanwhile on a chopping board place the parsley and capers together and chop away until quite fine, add to the butter and combine, spoon into a ramekin or roll in cling film for later use.

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