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Recipe: Sourdough homemade
Sigi. Hermann. Jacob. Ferdl. These are just a few of the countless names we've heard for sourdough. After all, such a sourdough also "lives", and it must be fed! But before it goes to the solemn baptism of the bread base, the sourdough must first be prepared – and we will tell you here in the STAY SPICED ! Blog, how that works.
ingredients
preparation
DAY 1
In a bowl, mix 50 grams of rye flour and 50 grams of water well. Important: Work cleanly, otherwise you may later have bacteria in your sourdough that have no place there! This sourdough approach is now covered and left at room temperature for 24 hours.
Important: If you're taking a screw jar or Rex glass (wake-up glass), keep in mind that your sourdough will grow! So use a glass from the beginning that leaves your sourdough enough space to grow.
DAY 2
Take your approach from day 1 and mix 50 grams of water and 50 grams of rye flour again. Let it rest again closed for 24 hours.
DAY 3
The approach of the 2nd day should now throw small bubbles. Don't worry, that's exactly how it should be – after all, your dough "lives" and starts working!
Take your approach from day 2 and mix again 50 grams of water and 50 grams of rye flour. Let it rest again closed for 24 hours.
DAY 4
Take your approach from the 3rd day and mix again 50 grams of water and 50 grams of rye flour. Let him rest for the last time closed for 24 hours.
DAY 5
Congratulations – now you have 400 grams of homemade sourdough, which is so to speak "ready to bake". So: Find a fine bread recipe and use the amount of your own sourdough for baking.
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