How to make Sourdough
It is not difficult to make your own sourdough and use it over and over again for bread making and bread rolls. The finished dough contains live cultures of yeast and lactic acid bacteria. To prepare sourdough only two ingredients are needed: 350 g of flour - e.g. rye or wheat and about 350 ml of lukewarm water. If wholemeal flour is used, more water may be required. The sourdough is made over a period of 3-5 days, taking advantage of spontaneous leavening. It is important that you pay attention to the cleanliness of the utensils and that the sourdough is not worked with metal, as metals (especially precious metal) have antibacterial properties and can affect the lactic acid bacteria. Also of crucial importance is the temperature, which is optimally around 30 °C to 35 °C during the resting phases. A suitable resting place for the dough batch is draft-free. Production is also possible at 20 °C, in which case fermentation simply takes longer.
1st day: stir 100 g of flour with 100 ml of lukewarm water in a jar, let it sit, covered, for 24 hours.
2nd day: add 50 g of flour and 50 ml of lukewarm water to the dough, stir and set aside, covered, for 24 hours. The yeast should begin to rise slowly. The dough should smell intensely sour and like yeast. The sour smell will decrease somewhat after a few days.
3rd day: add 100 g flour and 100 ml lukewarm water. Allow to sit for 24 hours, the smell should now go towards yeast and sour milk.
4th day: add 100 g of flour and 100 ml of water and stir. After 24 hours you have the finished leaven. The sourdough smells pleasantly sour and has a certain fruity note. If this is not the case and the dough smells more like rotten eggs, the lactic acid bacteria have lost the displacement competition and putrefactive agents have prevailed. Unfortunately, the product must be discarded.
1st day: stir 100 g of flour with 100 ml of lukewarm water in a jar, let it sit, covered, for 24 hours.
2nd day: add 50 g of flour and 50 ml of lukewarm water to the dough, stir and set aside, covered, for 24 hours. The yeast should begin to rise slowly. The dough should smell intensely sour and like yeast. The sour smell will decrease somewhat after a few days.
3rd day: add 100 g flour and 100 ml lukewarm water. Allow to sit for 24 hours, the smell should now go towards yeast and sour milk.
4th day: add 100 g of flour and 100 ml of water and stir. After 24 hours you have the finished leaven. The sourdough smells pleasantly sour and has a certain fruity note. If this is not the case and the dough smells more like rotten eggs, the lactic acid bacteria have lost the displacement competition and putrefactive agents have prevailed. Unfortunately, the product must be discarded.