January 16, 2019
Before you make a sourdough bread, you need to make a sourdough starter. This is a culture of flour and water for growing wild yeast and developing those bacteria. Having a “ripe” or fully developed, starter ensures a good flavor and rise development in your sourdough bread.
You can make your own starter in about 5-7 days. You can use the yeast water to make your starter.
Once you have a starter, you never have to make one again. feed once a week, and take it out 1-2 days before you make a bread dough
Process time: 5-7 days
100 g Organic rye flour
150 ml Luke warm water
mix it and keep in counter top for 24 hours
75 g mixture from day 1
50 g Organic rye flour
50 g white flour
125 ml Luke warm water
mix it and keep in room temp. for another 24 hours.
75 g mixture from day 2
100g white flour
125 ml water
Cover with plastic and rest in room temp. for 24 hours, wait to see the bubble in the starter. And keep doing the same method as Day 3 for Day 4 and 5 ..
Your starter is ready and you can keep in the fridge and keep feeding 2-3 times per week.
Or you can use the Yeast water to develop a starter
Process time: 3-4 days
100 ml Yeast water
mix it well and wait 24 hours
wait 24 hours
Check your sourdough on day 2 and day 3 , are they develop any bubble on top. if not keep it in room temperature for another 12 or 24 hours.
Keep this sourdough in fridge and feed it once a week if you not baking regularly.
Feeding 1:1 (water:flour)
25 g flour
Make sure your sourdough culture is active. If your sourdough has been in the refrigerator, take it out 2 to 3 days before you plan to bake. Feed it daily to make sure it’s strong and very active before you make the bread.
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