HOW TO MAKE BREAD SOURDOUGH [2020]

Although I am not one of the bread baking experts, I decided to write a few words today about sourdough ...

Because I believe that if you like home-baked bread, this sourdough will not disappoint you.

It is not demanding and the bread baked on it is delicious, has a crispy crust and disappears from the table, still warm ... :)

 

 I took a recipe from the book 'Cook Simply Everything' developed by Jill Norman.

 

So let's get to work!

I assure you that you will soon become proud home bakers! :)

 

Let's dive right in.

 

Ingredients for the initial stage:

 

 

-4 tablespoons of wheat bread flour

-2 tablespoons of plain yoghurt

-3, 5 tablespoons of water at 22 degrees Celsius

 

Ingredients for daily sourdough feeding:

 

- about a kilogram of wheat bread flour

-water

 

 

The first day

 

These ingredients form the '' initial stage '' are combined in a litre glass jar and mixed vigorously with a fork. We cover and leave in a warm place, whose temperature will fluctuate between 20-22 degrees Celsius.

 

Day two

 

On this day, we will notice a layer of white liquid on the the surface of the sourdough.

This is just a preview of a real leaven. We measure 4 tablespoons of flour and 3.5 tablespoons of lukewarm water, which we combine with sourdough.

 

Day third

 

Uneven bubbles will appear on the surface, which means the beginning of fermentation. We act the same as it was on the second day. And similarly, we put the leaven undercover in a warm place *

 

Fourth day

 

That day we will notice how well our sourdough fermented. You will have to mix it up.

 And discard 2/3, then measure out 100 g of flour and 100 g of lukewarm water and mix these ingredients with the remaining sourdough. Let stand covered to continue to mature.

 

Fifth day

 

We repeat the action from the fourth day. And we leave the covered sourdough until the next day.

 

Sixth day

 

We could theoretically bake bread today, but ... we will be able to bake real work around the ninth day of leaven **.

That is why we repeat the operation from the previous day and put the sourdough covered under a warm place.

 

Seventh and eighth day.

 

We only feed sourdough without throwing anything away.

 

 

* Do not leave the leaven to a place where it is too warm, because it will be so much cleaning :)

** The secret of this leaven lies in its maturity. We bake the the best bread around the tenth day.

*** We can store it under the lid for about seven days.

 

 

A FEW WORDS ABOUT Sourdough:

 

Less than two months ago I made another sourdough. This time from type 2000 whole wheat flour, water and yoghurt. I followed exactly step by step (day by day) as described above.

 

As soon as I received the sourdough, after 11th day, I put it in the fridge. Later, of course, I would take it out from time to time to bake bread. After which I kept it at low temperatures for a long time, about two weeks.

Whenever I planned to bake bread and put out a jar of sourdough to warm it and then feed it, I wondered its smell. It was vinegar, not apple/bread/yoghurt as always. Despite this, I fed him well (50 g flour, 80 g water) and put it away. I was surprised that the fed sourdough didn't want to work, i.e. it bubbled gently but didn't float as usual.

I was also worried about the smell.

However, I took a risk and baked bread on it. Of course, he didn't leave. He didn't leave at all.

So I started looking for information about the leaven, it's a smell, feeding, etc.

After reading many, many posts I came across the irreplaceable Tatter blog. And after reviewing all the comments about leaven etc. I decided not to throw him away and save him.

 

So if your sourdough smells of vinegar when you take it out of the fridge or stay in low temperatures, it's a sign that

1. not enough outside

2. Most likely, he will not work after feeding

3. In many cases, bread baked on such sourdough may simply not grow

4. there is one way out: we save the sourdough in the following way:

 

We prepare a glass dish, preferably a jar, clean and scalded.

From the jar with sourdough, we get rid of almost all the sourdough and leave only 2-3 tablespoons, which we put into a clean jar.

Newly fed sourdough is fed solidly, it can be 100% hydration, i.e. 50 g flour per 50 g water or if you prefer thinner (I prefer rarer sourdough) then 150% or 50 g flour for 75 g of lukewarm water (it is good to use mineral but sometimes if we don't have it, tap water will also work).

We feed the next day. And if there is too much leaven and it starts boiling over the jar, then we deprive ourselves of 1/3. And again we feed on the 3rd day. And I just feed on the 4th day just in case. It wasn't until the fifth day that I bake bread.

 

                        Did I Miss Anything?

Now  I'd like to hear from you:

Are you going to try this recipe?

or maybe I didn't mention step.

Either wat, Let me know by leaving a comment below right now.