Sourdough

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Directions

1. 1

   To make the sourdough, mix 100 g flour with 150 ml lukewarm water in a large, clean bowl. The mixture should have approximately the consistency of a thick wafer dough. Close the bowl with a lid and let it stand at room temperature (approx. 21 °C). Stir briefly after approx. 12 hours. Every 12 hours, alternately add 100 g flour and 150 ml lukewarm water or stir through briefly. On the second day, bubbles should already appear on the surface and the mixture should smell slightly acidic.

2. 2

   The process of alternating feeding and stirring lasts 5 days in total. It is important to add only water and flour during this time, as the sourdough is very susceptible to bacteria and fungal spores. Therefore always work with clean working utensils! When the sourdough is ready, remove the amount needed for bread. Pour the rest into a clean screw glass and store in the refrigerator

3. 3

   Feed the finished sourdough mixture again:

4. 4

   Sourdough can be stored almost indefinitely in the refrigerator. If a dark layer forms on top, simply stir in. Only if mould forms, the sourdough must be thrown away

5. 5

   It is important, if it is not baked for a longer period of time, to feed the batch from time to time (at the beginning weekly, then the intervals can become longer) with 1 tablespoon flour and 1 tablespoon water, so that the sourdough does not "starve".

6. 6

   If you want to bake again with the mixture from the refrigerator, the sourdough must be fed. Remove 200 g of sourdough from the refrigerator approx. 24 hours before you want to start. Mix with 100 g flour and 100 ml lukewarm water. Cover with cling film and leave to rest at room temperature (approx. 21 °C) for approx. 12 hours. After approx. 12 hours (bubbles on the surface of the dough) stir in 100 g flour and 100 ml water again. Cover and leave to rest for a further 12 hours. After this time the sourdough is active again (smells nice and sour and throws bubbles) and can be used for baking. Weigh the required quantity. Put the rest back into the fridge to make the sourdough and mix well

7. 7

   If too much sourdough accumulates, throw some away, give it away or make a dry sourdough. To do this, line a baking tray with baking paper and spread a thin layer of sourdough on it. Now let it dry at room temperature. Store in a glass in an airtight and dry place. If the sourdough is needed, mix with water and feed as described above

8. 8

   waiting time approx. 5 days