John Myers
Sourdough, Prepared By Yourself
The perfect sourdough, prepared by yourself recipe with a picture and simple step-by-step instructions.
- 100 g Rye flour
- Lukewarm water
- 4-5 Tage Zeit :-)))
- Mix the flour with lukewarm water until the mixture has the consistency of waffle batter. (Please use a larger bowl for this, as the dough grows and increases in mass every day) Let rest in a warm place with the lid loose!
- Now the mass is “fed” daily with rye flour and water! Always stir in 1 tablespoon of flour and mix with enough lukewarm water until it has the consistency of waffle batter again! Repeat this process at least every 24 hours !!!
- Stir every now and then! The dough is right when it bubbles (bubbles) and smells almost acidic at the beginning! Don’t worry, the smell changes from “acetic acid” to a pleasant smell! If this is not the case after 5 days, the dough has unfortunately not turned out! (This has already happened to me) So all over again!
- After 4-5 days of feeding and regular stirring, the required amount for the bread to be baked can be removed and processed!
- Place the remaining sourdough culture in a well-rinsed, clean container that has been swiveled out with cold water in the refrigerator. Since I bake bread weekly, I make the sourdough ready to bake again by building up this remainder by “feeding” as described above! However, this should not be the case more than 3 – 4 times, then the leaven will lose its strength! So start all over again and start fresh
- Note: The use of sourdough saves us the need to add baker’s yeast !!! Have fun preparing and FEEDing and good luck baking bread!
- An important reason to brew sourdough yourself is: This sourdough is not only much cheaper than what you buy, it is also free of preservatives and other undesirable additives!
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