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How to make your own sourdough - The recipe
Written by 23.03.20 - Author: Blagowest Ouglechov
ately, the topic of sourdough has been on everyone's lips. From sourdough bread recipes to sourdough pizza recipes, there are all sorts of recipes and culinary creations with the natural yeast alternative. Unfortunately, nothing works without a leaven. I'll show you how you can make your own sourdough at home in just 5 days.
You will need:
- A well-washed container (preferably made of glass)
- A silicone spatula
- Cling film
- Household rubbers
- Kitchen scales
- A sharp knife / needle
- 1kg wholegrain rye flour (you don't need everything, but you still have a lot left to feed the leaven for at least a month)
- Water (tap water)
Prepare all the utensils mentioned above. Take the container and place it on the scale. Now add 25g of rye flour with 25ml of water and stir well with the silicone spatula to a slightly liquid dough. When all the lumps are gone, use a spatula to try to clear the remains of the dough as much as possible. It should be as clean as possible on the edge of the container so that no mold can form. That was basically it for day 1. Just put a cling film over the container and fix it with the household rubber. (As in the picture) Finally, depending on what you have there, make a few small holes in the foil with the knife or the needle so that the leaven can breathe. This is important because fermentation creates carbon dioxide. It must be able to escape from the container. Now place the container in a warm place for 24 hours, i.e. between 25 - 30 degrees. So the yeast bacteria have ideal conditions for the upcoming work.
After 24 hours you should see a few small bubbles. Not many but a few small ones. The dough should smell a little sour, but pleasantly sour. Now simply remove the cling film and, as on day 1, simply add 25g wholegrain rye flour and 25 ml water and stir well so that nothing clumps. Make the edges acidic with the silicone spatula and foil back on and back to the warm place. Let go there again 24 hours.
After a total of 48 hours, the leaven should have risen a little. Not much, but a little. On the sides you can see a few more bubbles than the day before. Now the same as yesterday with only 50g flour and 50ml water. Stir and put foil on it. Put it back in the warm place for 24 hours.
On day 4. do the same as on the previous days, only with 100g flour and 100ml water. Now the sourdough should be about 400g in weight. Now you can slowly put the goods in a cooler place. The top shelf in the fridge would be a good idea if the fridge was not set too cold. It can now stay there for 48 hours.5th day
The sourdough is still in the fridge, but should already have many small bubbles and have opened a good deal. About a quarter of its original size. Nothing needs to be done on day 5.6th day
After a total of 5 days, the dough should have risen significantly (up to a third of its original height). If you want, you can already use the leaven. Although it is still a bit young, it should already have enough drive to use it when baking bread or pizza. If you have more time, you can divide the items to be stored into 2 containers. So each 200g per container and then both feed with 100g flour and 100ml water. Store both containers in the refrigerator for a further 48 hours, then the material to be put on should already have a good driving force.
If you would like to make an original Italian pizza with sourdough, you can read our recipe for sourdough pizza
. If you want to try the original Neapolitan pizza dough at home, you can read our recipe: The original Neapolitan pizza dough | The recipe