SOURDOUGH STARTER

Why do I use sourdough in bread?

Sourdough bread has a completely different taste than those from the store bought bread. I eat it with appetite and taste. Therefore, the whole bread "ceremony" is worth the effort. It takes me 5 days to prepare the sourdough. After this time, I can use it for any bread recipe.

What kind of flour will be the best for sourdough?

I always use rye flour.

Can sourdough expire?

I have to admit that this has happened to me a few times. I did not have time to cook then and the sourdough was left in the fridge for a few months. When I looked at it, it didn't look good. It's just a shame I didn't take care of it. If I'm going to take a break from baking bread for a while, I have to remember to take out the sourdough once a week. I wait 2 hours for it to warm up and then feed it with 50-100 g of flour and the same amount of water. When it becomes active, meaning it grows visibly, I put it in the refrigerator. And that's what I do every week.

Ingredients:

• rye flour
• filtered water
• clean weck jar

Instructions:

day 1

1. Mix 100 g flour with100 g water. Use a fork or spoon.
2. Cover with a lid and leave in the kitchen until the next day.

day 2

1. I "feed" the mixture - add 50g flour and 50g water.
2. Mix, cover and leave in the kitchen until the next day. 

Do exactly the same for the next 3 days.
After the last feeding (on the fifth day), wait two hours for the sourdough to activate.

Sourdough is ready to be used to bake bread.

sourdough before "feeding"

sourdough after "feeding"

Tips:

Look out for the water temperature! It cannot be too warm, because then, as in the case of yeast, you damage the sourdough.