After getting more serious about bread baking, I perused various website, and read a lot of information about how to make a good sourdough. My first attempts (starting around 2001) weren't too successful, but eventually I made this one, that is still going strong today. Apart from this one, I've tried other ideas, with different levels of hydration, and other ingredients. This one works best.

Özellikleri

My sourdough is quite slow to rise, often taking up to 8 hours bulk fermentation and 2 hours proofing, but it is very reliable. It works well with a variety of different flours. Flavour shortly after baking is subtle, but the breaad develops good acidity in the following days. The sourdough is very tolerant to high sugar amounts, and to spices (eg. cinnamon, nutmeg, mace, cloves).

Kıvamı

Lezzet ve Tat

Tarif

Başlangıç malzemeleri

25g Whole Rye Flour
25g Water
25g Water
25g Whole Rye Flour
30g Water
15g All-purpose flour
15g Whole Rye Flour

Besleme malzemeleri

30g Water
15g All-purpose flour
15g Whole Rye Flour

I usually first add water, and stir this in to dilute the sourdough starter. Then I add equal amounts of rye flour and all-purpose flour. Next, I stir the mixture well to make it a smooth batter. Then I cover the jar, and set it aside.

30g Water 15g All-purpose flour 15g Whole Rye Flour

Çalışma yöntemi

Take a (Fido) jar or other container, and start with organic, organic, wholemeal rye flour. Add the water, stir well to make a smooth batter, then cover with clingfoil or lid. Set aside, and leave for a day.

25g Whole Rye Flour 25g Water

For the first few days, keep feeding with 25g wholemeal rye flour, and 25g water. Note, jars fill up quickly, so some may need to be discarded. This can be used to flavour dough for bread, pancakes, etc. Do keep at least half the current amount in the jar.

25g Water 25g Whole Rye Flour

After a few days, some change can usually be noticed; there may be a few bubbles on the surface, and the mixture will already smell a bit sour. It's common for the batter to have risen a little after a few days of feeding. It will smell, and taste sour like yoghurt. Once that has happened it's time to speed up the feeding to twice daily (eg. morning and evening)

30g Water 15g All-purpose flour 15g Whole Rye Flour