Wheat sourdough

Ingredients for 1 servings:

• 300 g wheat flour
• 300 g water

Instructions

Working time approx. 20 minutes; Rest period approx. 3 days; Total time approx. 3 days 20 minutes

Day 1 morning: In a well-cleaned screw-top jar, mix 120 g of flour and 120 g of water. Leave the jar at room temperature with the lid slightly open. Day 1 evening: Add 60 g of flour and 60 g of water to the sourdough and stir in. Leave the jar at room temperature with the lid slightly open again. Day 2 morning: Add 60 g of flour and 60 g of water to the sourdough and stir in. Replace the lid halfway. The dough should already have formed some bubbles and can now be placed in the refrigerator. Day 3 morning: Add 60 g of flour and 60 g of water to the sourdough and stir in. Place the jar in the refrigerator with the lid slightly open. Day 4 morning: The sourdough is now ready to use. If not used immediately, it can be stored in the refrigerator with the lid slightly open and needs to be fed a few times a week. To achieve the correct consistency of the sourdough, the amount of flour should be adjusted when feeding, as flour can absorb different amounts of liquid. More important than the exact amount of flour is the consistency of the sourdough, which should be thick. This amount is enough for about 6 loaves.