Sourdough started... again

Rest in peace (well, down the drain actually) my first sourdough starter. I pulled it out of the fridge to wake it up again a few days ago but, after a couple of feedings, something went a little wrong and it decided to separate, for good. It clearly wasn't active any more so it was time to throw it away and start anew. A little sad but never mind.

I've started a new starter now and this time followed instructions from Dan Lepard's The Handmade Loaf. Whereas my previous starter was purely made from flour and water, this includes ingredients to encourage the right sort of bacteria to develop. So along with 2 rounded teaspoons of rye, 2 rounded teaspoons of strong white flour and 50g water at 20°C (the perfect temperature for the bacteria that we want in our starter), this mix included 2 rounded teaspoons of raisins and 2 rounded teaspoons of natural yoghurt. This was mixed in a steralised bowl, with a steralised spoon, and then covered and left at room temperature.


Let's see how this one goes.

References

The Handmade Loaf, Dan Lepard, Mitchell Beazley, 2004