Baking ferment – basic approach

Ingredients for 1 servings:

• 200 g wheat or spelt, medium-finely ground
• 1 tbsp sourdough (baking ferment granules), heaped
• 1 cup of water, lukewarm (30-40 °C)
• 300 g wheat or spelt, medium-finely ground
• Water, lukewarm (30-40 °C)

Instructions

Working time approx. 10 minutes; Rest time approx. 17 hours; Total time approx. 17 hours 10 minutes

a mild sourdough

In the evening, thoroughly mix 200g of finely ground wheat or spelt with the baking ferment granules and a cup of lukewarm water (without lumps) to form a soft dough. Cover and let stand overnight in a warm place (30°C) for at least 12 hours (or up to 18 hours). The dough should begin to bubble. Now add the 300g of ground wheat or spelt and enough lukewarm water to form a soft dough. (The amount of water used for wheat and spelt may vary). Cover the dough and let stand in a warm place (30°C) for 5-10 hours. The dough should at least double in volume. The starter is now ready to use. Pour the finished starter into screw-top jars and store in the refrigerator. Fill the jars only half to two-thirds full, as the dough will expand. The basic starter has a shelf life of approximately 6 months. A dark layer that forms on the surface during extended storage is normal and does not need to be removed; it can be used as is. For bread making, 1 tablespoon of this mixture plus 1 level teaspoon of the baking ferment granules is usually used. The pre-dough is made with this mixture each evening and processed into a dough the next morning. No yeast needs to be added.