To make it yourself, simply cook the fruit until soft and then purée it into a creamy mixture. In just a few minutes, you have a healthy sweetener that will keep in the refrigerator for several days. Better than store-bought date purée.

Date paste

Making your own date paste is very easy and a perfect alternative to refined sugar. With just a few ingredients, you can create a natural sweetener for cakes, desserts, or smoothies. The paste can be made with either Deglet Nour dates or Medjool dates. Medjool dates are slightly softer in consistency than Deglet Nour dates.

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Date paste

Make your own date paste – a natural sugar substitute that is quick and easy to make. The perfect alternative.

Course do it yourself

Keyword dates, easy, simple, Vegan, water

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2 person

Ingredients

• 200 g pitted dates, either Deglet Nour or Medjool dates
• 350 ml water
• 1 tbsp lemon optional

Instructions

• Pit the dates and chop them into small pieces.
• Simmer with the water in a pot for about 10-15 minutes.
• Then purée with a hand blender until smooth. Remove any excess water beforehand and add back as needed to create a mushy consistency.

Syrup

• If you want to make syrup, simmer the date mixture with 1 tablespoon of lemon juice for approx. 30–45 minutes. Add a little water if necessary. Then purée.
• Place a strainer cloth over a bowl and pour the pureed date mixture into the cloth. Then squeeze the cloth as tightly as possible.
• The finished date syrup can be poured into jars and sealed airtight. It will keep in the refrigerator for about 2 weeks.

Tip

Medjool dates are softer and do not necessarily need to be cooked. Simply soak and purée them. If the dates are very dry, they should be soaked in warm water for at least 10–20 minutes. This makes them easier to purée and gives the paste a particularly creamy consistency. Make sure that there is not too much water when puréeing.

You can find even more ideas under the heading “Do it yourself.”

Interesting to know

In addition to natural fruit sugar, dates also contain fiber, minerals, and antioxidants. Unlike refined sugar, they provide additional nutrients and add a pleasant caramel sweetness to baked goods.

Make muesli bars yourself

A muesli bar is quick to make with just a few ingredients. Simply take ingredients to taste, combine them and bake them in the oven. Simple, good, delicious. That’s how these muesli bars taste.

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Make muesli bars yourself

Muesli bar as a snack on the go or during sport. Ideal to take with you.

Keyword apricots, chia seeds, dates, figs, oat flakes, Vegan

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 2 person

Ingredients

• 150 g oatmeal or buckwheat flakes
• 80 g medjold dates
• 50 g spelt flakes flour
• 10 g chia seeds
• 50 g apricots dried
• 20 g figs dried
• 10 g tapioca starch
• water as needed

Instructions

• Mix spelt flakes into flour
• Place in a bowl with the oatmeal.
• Soak chia seeds with 4 tbsp. water in a cup for approx. 5 – 10 minutes.
• Dried apricots and cut the dried figs very small.
• Mix tapioca starch with 2 tsp. cold water until smooth. Then boil briefly in 100 ml water.
• Add the finely chopped, pitted medjol dates and all other ingredients to the dry ingredients and mix everything well. The best way to do this is with your hands.
• In portions, press the mixture into a silicone mold for granola bars.
• Bake in preheated oven at 170 degrees celsius top/bottom heat for 15 – 20 minutes.
• Then allow to cool slightly and only then remove from the mold.

Tip

If you don’t have a cereal silicone mold at hand, place the mixture on a baking sheet with baking paper and cut into individual bars after baking.

Interesting to know

Cereal bars keep Muesli bars keep you fit and are nutritious. They are a mixture of different cereal flakes, nuts, dried fruit and seeds. The ingredients can vary according to taste. They are unbeatable as a practical and nutritious snack or energy snack, especially for on the go or for sporting activities.

Chickpea cheese

This creation of a vegan cheese will make your mouth water. Fully balanced with spicy flavors, it tastes incomparably good. The consistency is firm, making it easy to cut into pieces.

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Chickpea cheese

Chickpea cheese made from chickpea flour. Combined with spicy aromas, it tastes simply indescribably good.

Course do it yourself

Keyword Chickpea flour, Spices, Vegan, yeast flakes

Prep Time 1 day day 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 1 day day 10 minutes minutes

Servings 2 person

Ingredients

• 160 g chickpea flour
• 550 ml water
• 3 g salt
• 0,5 tsp turmeric
• 1 pinch of chili powder
• 3 tbsp yeast flakes
• 0,5 tsp garlic powder
• 1 tsp onion powder

Instructions

• Mix the chickpea flour with the dry ingredients. Pour the water into a pan. Stir in the chickpea flour with a whisk and always mix well so that no lumps form.
• Simmer over a medium heat for approx. 3 – 5 minutes until the mixture becomes translucent and has the consistency of mashed potato. Always stir with a whisk, otherwise the mixture will stick to the bottom and bubbles will form at the top.
• Line a small mold with baking paper. Pour in the mixture and press firmly. The best way to do this is with a wet spoon. Leave to cool. Then cover and leave to set in the fridge for 1 – 2 hours or leave in the fridge overnight.

Notes

Cut into slices

Tips

Use it as a filling for stuffed peppers, other vegetables or in dumplings for a protein-rich and tasty option. Or shape the chickpea cheese into small balls before it cools completely and roll it in herbs or spices. These can be served as a snack or appetizer. It is best to shape the balls with wet hands.

Interesting to know

Chickpea flour is made from ground dried chickpeas and is a versatile food with a variety of uses. It has a slightly nutty flavor and the property of producing a firmer consistency. Due to its binding properties, chickpea flour can be used well in vegan recipes. A mixture of chickpea flour and water can be used as an egg substitute for binding baked goods or pancakes.

Silken tofu

The difference to normal tofu is, of course, the consistency. It is looser and softer and can therefore be added to any baked product.

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Silken tofu

Silken tofu made from soybeans. The soft, fluffy consistency can be used for various baking and cooking recipes.

Course do it yourself

Keyword lemon, salt, soybeans, water

Prep Time 12 hours hours

Cook Time 29 minutes minutes

Total Time 12 hours hours 29 minutes minutes

Servings 1 person

Ingredients

• 250 g soybeans
• 1 l water
• 1 pinch of salt
• Extra water for soaking the soybeans
• 1 – 2 lemons

Instructions

• Soak the soybeans overnight in a pan of water. The water should cover the beans well.
• The next day, drain the water through a sieve and rinse the soybeans with water.
• Place the soybeans in a container with 1 liter of water and puree with a blender or hand blender.
• Then place in a large sieve, a thick cloth or a nut milk bag and pour in the pureed mixture.
• Press very firmly so that the soy milk comes out.
• Pour the soy milk into a large pan and fill up to 1 liter with water. Then bring to the boil. Make sure that it does not boil over.
• Add the salt.
• Simmer the soy milk for approx. 10 – 15 minutes at 90 degrees Celsius. Stir again and again.
• Then remove the pan from the heat and leave to cool to 70 degrees Celsius.
• Gently stir in 5 tablespoons of lemon juice, cover and leave to infuse. Then stir and strain through a fine-mesh sieve.

Notes

Tip

Skim off the top foam of the boiled soy milk with a spoon. The consistency is then better preserved.

Interesting to know

The silken tofu should be light and fluffy. If you want a firm tofu, then the mass must be pressed through a cheesecloth and then pressed for some time with a tofu press. Alternatively, place heavy pots on top of the mass to be pressed in the cheesecloth.

Make pudding yourself

This vegan pudding made from soy drink and strawberries is simply heavenly. A great dessert is conjured up very quickly here.

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Make pudding yourself

The easy way to make your own pudding is the best way. It's really quick and the pudding tastes just naturally like the fruit.

Course dessert

Keyword dates, Soy drink, starch flour, Strawberries

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 3 person

Ingredients

• 150 g frozen or fresh strawberries
• 2 – 3 Medjool dates
• 500 ml soy drink
• 40 g starch flour

Instructions

• Heat the soy drink with the pitted and washed dates. Then puree the dates with a little of this soy drink and add to the soy drink through a sieve.
• Pour 6 – 7 tablespoons of the cold soy drink into an extra cup and dissolve the starch in it.
• Add the strawberries to the soy drink and mix everything well.
• Heat the strawberry liquid. Stir while doing so. Quickly add the dissolved cornflour to the liquid and bring everything to the boil. Keep stirring so that nothing sticks to the bottom. Leave to simmer until a firm consistency forms.
• Then remove from the heat and leave to cool slightly. Stir once in a while.
• Pour the pudding mixture into pudding molds. Leave to cool and place in the fridge overnight so that the pudding sets.

Tip

Rinse the pudding molds with cold water before filling and then pour in the pudding.

Interesting to know

Starch flour is made from corn flour. Potato starch is made from potatoes. I use cornflour for a pudding because it is easier to work with and has a better consistency.

Making breadcrumbs

If you sometimes have some bread or rolls left over, it is best to mix them into small pieces or let them dry and grate them finely. Making breadcrumbs is simply ideal. When I prepare my tofu cutlet, I simply roll them in the breadcrumbs to create a delicious crust. I serve them with potato salad or other vegetables, for example.

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Making breadcrumbs

Making breadcrumbs is the easiest thing in the world. You actually need them whenever you want to bread something. Baking bread rolls or using stale bread is the easiest method.

Course do it yourself

Keyword dry yeast, fresh yeast, salt, water, Whole spelt flour

Prep Time 1 hour hour 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 1 person

Ingredients

• 200 g whole spelt flour
• 2 g salt
• 2 g dry yeast
• 150 ml lukewarm water

Instructions

• Make a yeast dough from the dry ingredients.
• Cover and leave to rise for 1 hour.
• Then shape the rolls. Elongated or round is not so important.
• Bake the formed rolls in a preheated oven at 200 degrees for approx. 25 minutes.
• Remove from the oven and leave to cool slightly.
• Cut into smaller pieces and blend in a blender.

Tips

Homemade bread rolls from the previous day or leftovers from homemade bread can also be used. It is best to freeze the breadcrumbs in a freezer bag so that you always have some to hand. When freezing, it is a good idea to always fluff the bag once so that the crumbs don’t stick together. This way you can always take out smaller quantities.

You can of course also leave the rolls to dry and then grate them finely on a grater.

Interesting to know

Bread or bread rolls can always be made into breadcrumbs. There is always a use for them. No matter which flour you use. You can’t grind them quite as finely in a blender as you can on a grater. But it is simply quicker.

Instruction yeast dough

A yeast dough consists of at least 3 ingredients. That would be on the one hand the flour, then the yeast and finally water. For a better taste, salt and other ingredients are added. For a sweet version of the yeast dough join among other things date flour, vegetable drink or soy curd and much more. Maybe you will find some ideas in my instruction yeast dough. Also check out my super delicious vegan pizza. Or enjoy one of my other sweet creations made with yeast dough.

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Instruction yeast dough

With only three basic ingredients you can already make a yeast dough. Depending on what you want to bake, salt or sweet ingredients are mixed with the dough. To make a yeast dough really good, my instruction yeast dough, oil-free type, is perfect.

Course yeast dough

Keyword dry yeast, fresh yeast, salt, water, Whole spelt flour

Prep Time 1 day day 3 hours hours

Total Time 1 day day 3 hours hours

Servings 1 person

Ingredients

Basic quantity for a pizza dough

• 200 g whole spelt flour
• 2 g dry yeast
• 2 g salt
• 150 ml lukewarm water

Instructions

Yeast dough the same day

• Mix all the ingredients for the dough. Then let rest covered for 15 minutes. Then knead everything again and let it rest again for about 45 minutes. After that it can be processed normally.
• It is best to roll out the dough on a floured surface with plenty of flour and place it on a baking sheet with baking paper.
• The dough should rest here for another 15 minutes to increase in volume before topping.

Let yeast dough rise overnight

• Prepare the dough the night before and let it rise overnight in the refrigerator. With this small amount of flour I take between 1 and 2 grams of dry yeast.
• The other day, remove the dough from the refrigerator and slide on a floured baking mat. Allow to adjust to room temperature for about 15 minutes.
• The dough overnight is usually a little softer. Here should then still add flour as needed. Also, it should be formed more tightly with folding and stretching.
• Dust the dough with flour and fold 2 times so that the dough becomes firmer. Then form into a roll or ball and either use whole or divide into smaller pieces.

Notes

Yeast dough the other day.

Tips

Instruction yeast dough:

First of all, take your time when creating a yeast dough. My instruction yeast dough should inspire you to bake pastries with yeast.

Yeast is a microorganism that makes the dough rise. The dough needs time to unfold. A good yeast dough has a strong and reliable leavening power, which means that it rises well and has a nice, airy texture. It’s also important to use the right amount of yeast. If you’re making the dough the same day, then you’ll need the normal amount of yeast. Of course, this can vary from recipe to recipe. For some types of pastry, you just need more. If you use fresh yeast, then it is best to use four times the amount of fresh yeast as opposed to dry yeast. So if you use 5 grams of dry yeast, 20 grams of fresh yeast would be sufficient. But as I said, it always depends on the pastry. It is also crucial whether you let the yeast dough rise overnight. Because a long fermentation time requires less yeast. And the longer the dough rises at low temperatures, the more tolerable it is. But be careful. The dough should not “go over”, otherwise there will be nothing with the perfect yeast dough. Take your time and read my instruction yeast dough in peace.

The dough should be kneaded sufficiently to develop a good structure and elasticity. This also helps to distribute the yeast evenly in the dough. But be aware that spelt flour should not be kneaded quite as hard and long, otherwise the stickiness will diminish here. If you have a food processor, you can also use it to knead the yeast dough. For some pastries, the dough should also be kneaded with food processor for 10 minutes. Even whole spelt flour.

The right temperature for rising a yeast dough is crucial. It is best to let it rise covered at room temperature. If you let the yeast dough rise overnight, then the temperatures should be rather cold. The refrigerator or a cooler room is best for this. Here the yeast dough has time to develop overnight.

Now these are just a few tips so you can knead a good yeast dough. My instruction yeast dough is designed to be oil-free, with less salt and sweetened only with date flour or date paste for a sweet variation.

When you mix the yeast dough together, first use less water. Less water is more, otherwise the dough becomes too liquid and can not be formed well. It is also important which flour you use and what you bake with it. For pastries or rolls, the dough may well be softer. I only use whole spelt flour or spelt flour type 1050, but for shaping I usually use spelt flour type 630. When adding water, the type of flour is important. Wholemeal flours need more water than normal white flours.

The more dough you have to work with, the longer the rising time of the yeast dough can be. I usually let it rise at 300 g to 500 g flour the first meal for about an hour, the second time, depending on the type of pastry, another 1 – 2 hours. And then about a quarter of an hour on the baking sheet, depending on the toppings.

When do you actually know when the yeast dough has the perfect consistency? Quite simply. When the dough separates well from the bowl on its own during kneading, then it has the right texture. It should also feel elastic. At finger pressure, the dough should spring back. With softer doughs, it is important that the texture stretches and stretches well without tearing. This is the nuts and bolts of making a yeast dough. My instruction yeast dough is perhaps a little help for this.

Interesting to know

No matter which yeast you choose. The important thing is the right texture of the finished dough, the necessary rest afterwards, so that it can ferment well and the warmth of the place or even coolness, if it should mature overnight. Just take my instruction yeast dough at hand, then you will certainly succeed.

It should also be mentioned that the consistency of a yeast dough with whole spelt flour is firmer than with normal Type 630 or Type 1050 flour. Sometimes it is better to work the dough with wet hands instead of flour. Especially when it is very soft. Good luck with my instruction yeast dough.

Fold: Dust the dough with flour. With a dough card, first fold in half from the top, then half from the bottom, then half from the right and half from the left. Then use your hands to shape the dough into a round shape. Repeat until the dough feels firmer.

Instruction bread baking

Baking bread is not as difficult as you might think. Of course, you need a little practice, so that you get it nice and soft and crispy at the same time. Above all, it should be well done on the inside. But there is the “knocking method”, so you know that it is baked through. In addition, the bread dough should be well “rounded” or “folded” so that the texture is tightened. With my instruction bread baking you will certainly succeed.

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Instruction bread baking

There is nothing better than baking your own bread. With just a few ingredients and some practice, anyone can do it. My instruction bread baking is simple and straightforward.

Course bread

Keyword dry yeast, fresh yeast, salt, sourdough, water, Whole spelt flour, whole spelt sourdough, Yeast

Prep Time 1 day day 2 hours hours 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 day day 3 hours hours

Servings 3 person

Ingredients

Whole spelt bread with sourdough

• 500 g whole spelt flour
• 5 g salt
• 100 g ready sourdough
• 300 ml water

Whole spelt bread with dry yeast

• 500 g whole spelt flour
• 5 g salt
• 7 g dry yeast equivalent to 1 sachet
• 300 ml water

Whole spelt bread with fresh yeast

• 500 g whole spelt flour
• 5 g salt
• 20 g fresh yeast
• 300 ml water

Instructions

Whole spelt bread with sourdough

• The bread with sourdough I always prepare a day in advance. The longer it matures, the better it can develop.
• Mix the flour and salt. Then add the finished sourdough and pour the water. The water can be lukewarm or cold.
• Mix and knead the dough mixture.
• The dough should be firm rather than too soft. Do not be irritated if the dough feels a bit firmer. This is exactly the right consistency.
• Then put the bread dough in a larger bowl and cover it. Either with a tea towel or with foil.
• Let the dough rest. You can knead it again briefly after about 2 hours. This will shape the texture. But you do not have to.
• After that, the dough should definitely be left to rise overnight at room temperature.
• The other day, transfer the dough to a floured surface and shape it into a round or oblong dough using the "rounding" or "folding" method.
• Then place it in a proofing basket, previously lined with a cloth and flour.
• Place the bread dough in the proofing basket with the "cap" facing down.
• Now let it rest covered for about 2 hours.
• Pour the bread dough into a coverable pan lined with baking paper.
• Now the "cap" points upwards after the dough has been tipped into the mold in reverse.
• Cut the top of the dough a few more times and then bake, covered, in the oven.
• How long and at what temperatures you can see in my individual bread variations.

Whole spelt bread with dry yeast

• Mix all dry ingredients. Add lukewarm water and knead the dough.
• Let it rise covered at room temperature for 1 hour.
• Place the dough on a floured surface and knead briefly.
• Then "round" or "fold" and let rise again covered for about 2 hours.
• Then place the dough in a mold lined with baking paper and bake the bread in the oven, covered.

Whole spelt bread with fresh yeast

• Mix the fresh yeast with a little warm water in a cup until it liquefies.
• Put all the dry ingredients in a bowl. Add the liquid yeast and fill up with lukewarm water. Then knead the dough.
• For more steps, see whole spelt bread with dry yeast.

Notes

Elongated shape

and this is how the bread looks ready baked.

Tips

Here come the tips instruction bread baking:

Make sure that the bread dough does not mature too long in the proofing basket, otherwise it will run over the edge and become extremely soft. As a result, it will not keep its tight shape.

If you have no time or desire to prepare the dough the night before, you can of course bake a loaf of bread in one day. However, this requires a much longer proofing time. The maturing time in the proofing basket is then about 3 – 4 hours.

It is very important that you do not knead breads made with spelt flour for too long. Otherwise, the property of spelt flour becomes too soft and it no longer sticks so strongly. But with these instruction bread baking nothing can go wrong.

Sometimes, however, it happens that the individual slices of the finished bread have holes inside. This can then come from the fact that either the bread was not tightly enough rounded or folded, or that the dough has matured too long in the proofing basket and thus became too soft. In the beginning, I always had these holes in it. Eventually, however, I had the right processing and the degree of maturity out. You see, my instruction bread baking is not so difficult. And with a little perseverance, you can do it too.

Now for tips on baking bread with fresh yeast or dry yeast.

If you use yeast, any yeast, then you can prepare and bake the bread the same day. However, I have also had the best experience preparing the dough the night before. The advantage is that you then only need “half” the amount of yeast. No matter whether dry yeast or fresh yeast. However, here you should always infuse with cold water. Then at room temperature or also gladly cooler over night let mature. The further process is then identical to my instruction bread baking with sourdough.

Finally, a brief explanation of what actually means “rounding” and “folding” and how to do this.

Rounding: Place the dough on a floured surface. Press it lightly with your hands. Hold it with the heel of your left hand, and with the fingers of your right hand, turn a third of the dough in toward the center. Press it firmly and then lightly turn the entire bread dough to the left. Then proceed again with the same instructions until you notice that the dough becomes firmer and rounds. Do this about three to four times. Finally, hold the entire top closure of the dough tightly with your left hand and at the same time squeeze and shape the dough with your right hand. Then flour the dough and put it in a proofing basket with the cap down.

Folding: In principle, folding is also responsible for the dough to become firmer and the air bubbles disappear. To do this, place the dough on a floured surface. Then stretch it slightly upwards with both heels of your hands to form a rectangle. Now turn the dough first from left to right, always up to the middle. Then from top to bottom or vice versa. Now flatten the dough a little bit and stretch it again. Repeat the whole process two to four times until the dough feels firm and tight.

So, that’s the whole art of baking bread. With this instruction bread baking you will certainly achieve the right success. Good luck with it.

Interesting to know

Less salt is more is my motto. Most store-bought breads are baked with a lot of salt. But that does not have to be. Salt is important, but you don’t need much and too much salt is unhealthy. Therefore, you should choose a good balance in between and save salt where you can. In breads, I don’t think it’s necessary to add so much salt. A tasty spread on it and the flavor is highlighted right away. My instruction bread baking is just awesome.

Preserve sourdough

Preserve sourdough is important so that you always have a good starter in case your old starter doesn’t work as it should. Remember that the quality of sourdough depends on many factors, including the type of flour, temperature and humidity in your room. It is advisable to regularly check how your frozen or dried sourdough is behaving to make sure it is still alive and working well.

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Preserve sourdough

Preserve sourdough is the best way to keep your old and active sourdough starter forever.

Keyword sourdough, water, Whole spelt flour

Prep Time 1 day day

Total Time 1 day day

Servings 1 person

Ingredients

• 100 g liquid sourdough

Instructions

• Spread sourdough on a tray with baking paper.
• Allow the sourdough to air dry.
• Break into small pieces and grind finely in a blender.
• Seal in a screw-top jar.

Tip

Reanimating the sourdough: For reanimating, the dried, finely ground sourdough starter is mixed with some flour and warm water and left to stand. Further processing is the same as starting sourdough. And do not forget to feed daily. Only when the sourdough has become well active, then it can go into the refrigerator.

Interesting to know

100 g liquid sourdough replaces 1 tablespoon dried sourdough. 50 g = 1 teaspoon.

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.

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Prepare sourdough

Prepare sourdough with whole spelt flour. Then bake wonderfully fragrant whole spelt bread. Always a pleasure.

Keyword water, Whole spelt flour

Prep Time 5 days days

Total Time 5 days days

Servings 1 person

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 gone

Tip

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.