The bakers at Robin Hood would like to introduce you to Sherwood, the sourdough starter that you can use to add rich flavour to bread and rolls. This starter takes time to mature, but the taste is well worth the wait. Nothing beats the tang and chewy texture of sourdough bread, especially when it comes straight out of your own oven. From its firm crust to its soft interior, this bread is in a class of its own.

Preparation

DAY 1

Dissolve sugar in 1/2 cup (125 mL) of the warm water in large glass bowl. DO NOT USE METAL BOWL. Sprinkle yeast into water; let stand 10 minutes. Stir in remaining water and flour. Beat until smooth. Cover bowl tightly with plastic wrap and leave overnight at room temperature.

DAY 2

Add Day 2 ingredients to Sherwood mixture in bowl. Beat until smooth. Cover loosely with plastic wrap. Refrigerate.

DAY 3

Stir until smooth. Refrigerate.

DAY 4

Repeat Day 3.

DAY 5

Repeat Day 2.

DAY 6-10

Stir well once a day.

Sherwood is now ready to use. Your Sherwood sourdough starter should have grown to at least 4 cups (1 L), and should be the consistency of thin pancake batter. If Sherwood is thicker, add lukewarm water until the desired consistency is achieved before using it in a recipe.

Give 1 cup away to a friend. Use the rest for your own baking. When Sherwood is down to 1 cup (250 mL) OR once every 10 days, feed Sherwood as on Day 2 and let him grow again.

You can freeze Sherwood for up to 3 months. Before using, thaw slowly in refrigerator for 24 hours. Feed him as on day 2 and leave at room temperature overnight before using.

Nutrient Content Per Portion Calories 727 Protein 22.1 g Fat 3.8 g Saturated Fat 1.7 gm Carbohydrate 152.2 g Fibre 3.1 g Sodium 53 mg Cholesterol 10 mg

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