John Myers
Wheat Sourdough
The perfect wheat sourdough recipe with a picture and simple step-by-step instructions.
- 100 g Wheat flour type 1050
- 100 ml Buttermilk
- 50 g Wheat flour type 1050
- 50 ml Lukewarm water
- 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.
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