Sourdough – homemade

Sourdough – homemade

Making sourdough yourself and then baking bread with it is a big challenge for some people. And in fact, when making your own sourdough, things can go wrong. So if you want to bake bread and have no experience with it, you can start with a bread with yeast dough.
For those who want to bake sourdough bread but do not want to do it all themselves, there is another option. You can buy sourdough in some health food stores or certain bakeries.

What is sourdough? The fermentation process of the mixture of flour and water produces lactic acid bacteria. Since the dough also smells sour, it is called sourdough. This dough is a natural baking agent and makes the bread easier digestible. Sourdough – homemade

Sourdough is often made from rye, but can of course be made with wheat or spelt or other cereals.
And this is how you make the sourdough yourself:

First step: Mix 100 g of rye flour + 100 ml of water in a bowl. Cover the dough and leave it at room temperature for at least 24 hours.

Feeding: add 100 g of rye flour and 100 ml of water each day for the following two to five days.

Before you want to bake the bread, you should have left the dough for at least another 12 hours. If you do not have time, you can also use Germ for baking. On the day of baking, flour and water are added. How much, depends on the desired amount and on the recipe.

Before you use all the sourdough, you can take a part of it and put it in a glass. This is the first step for your next sourdough bread! If you keep the glass locked in the refrigerator, the dough can be kept for a long time before you use it for further baking.

We wish you good luck with your sourdough – homemade !

Do you want to know something about digestible bread drink? Here is our post >>

Reference

Lipp, Eva Maria (2017). Beste Brote von Bäuerinnen.70 ausgezeichnete Rezepte. Münster: Landwirtschaftsverlag GmbH, 126

2019-02-07T09:42:58+00:00February 8th, 2019|Recipe, useful information|0 Comments

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