Wheat Sourdough

Mix the wheat flour and buttermilk well, so that a creamy paste is formed. Let rest in a closed bowl at room temperature for 48 hours.

After 48 hours, stir in approx. 50 grams of wheat flour and approx. 50 ml of lukewarm water so that a creamy porridge is formed. Let it ripen for another 24 hours at room temperature. Then the wheat sour is ready.

Now take the amount that is needed. Knead the rest with wheat flour into a firm dough and place in a freezer bag and freeze.

The next time you bake bread, let it thaw a little, take out a piece of approx. 30 g and dissolve it with lukewarm water. The next day, stir again with 100 g wheat flour and 100 ml lukewarm water to a creamy pulp and let mature again for 24 hours. Freeze the rest of the wheat sour again.

The wheat sourdough is used for mares bread, light mixed breads, rolls and white bread.