Prepare sourdough is an exciting process that takes a little time and patience, but it’s worth it for the incomparable flavor and texture it adds to bread and other baked goods.
Prepare sourdough
When starting sourdough, you should always check the sourdough. It should puff up slightly and bubbles should be visible. It may smell slightly sour. The sourdough should gradually increase in volume and show vigorous yeast activity.
All utensils and the glass jar should always be clean to promote the proper development of sourdough. The ambient temperature affects the fermentation. Ideally, it should be between 20°C and 25°C.
Remember that prepare sourdough requires some experimentation, as each environment and flour can react slightly differently. Once you get the hang of it, you’ll be rewarded with delicious homemade bread!
Commercially purchased sourdough is always offered with rye flour. My self-prepared sourdough is made entirely with whole spelt flour, since my breads are also baked with whole spelt flour or spelt flour type 1050.
Prepare sourdough
Ingredients
- 130 g whole spelt flour
- 130 ml lukewarm water
Instructions
Day 1
- Mix 50 g of whole spelt flour with 50 ml of lukewarm water in a glass jar with a screw cap.Leave to rise overnight at room temperature. Put the lid only on the jar, do not close it.
Day 2, 3, 4 and 5
- Add 20 g whole spelt flour and 20 ml lukewarm water to the existing sourdough every day. Stir well, lightly close the jar again and allow to ferment at room temperature.You can also add more whole spelt flour per day. But then also always take the same amount of water.
From day 5
- The sourdough can be stored lightly sealed in a jar in the refrigerator. 1 – 2 times a week it should be fed. Always the same proportion of flour and water. The older the sourdough, the better it becomes, the more buoyant it is and the bread rises better.
Process sourdough
- After 4-5 days, the sourdough can be used to bake bread. However, before processing, remove 100 g of the sourdough, put it in a screw jar and store in the refrigerator. This is the starter again for the next bread.
- In the first few weeks, the sourdough is sometimes not yet so leavening-resistant. Therefore, it is advisable to add yeast to the bread dough, as it then rises better. Over time, this is then no longer needed and the bread rises wonderfully only with sourdough.
Notes
Sourdough goneTip
In the beginning, when starting sourdough, do not put it in the refrigerator, but simply let it ferment at room temperature. However, the sourdough must then be fed daily. In the summer months, however, it should definitely be in the refrigerator. If the sourdough is already older, it can safely be put in the refrigerator and only needs to be fed 1-2 times a week. Always stir well. Possibly dark water, which has settled on top, simply pour away. My sourdough is already several years old and my breads rise wonderfully, without additional yeast.
Interesting to know
The sourdough starter must never be taken with salt. Always take from the starter the amount of sourdough you need, then feed the starter again and let it ferment. The salt goes directly into the flour for the bread.
You see, prepare sourdough is not that difficult.
