Sourdough Starter Preparation
Creating a sourdough starter is a recipe with fresh ingredients from the Bread Dough category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g whole grain rye flour
- water
- 1 l ready-to-bake sourdough
- bread seasoning
- 2 heaping teaspoons salt
- 500 g pale wheat flour
Instructions
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1.
Mix the ready-to-bake sourdough with salt and bread seasoning in a bowl.
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2.
Gradually stir in flour until the dough releases easily from the bowl. On a floured work surface, knead any remaining flour, perhaps adding more quickly if needed. Shape into a loaf, place in a greased baking tin, cover, and let rise in a warm spot until the volume has roughly doubled (2 to 6 hours).
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3.
The sourdough is ready: you can tell by three criteria—it smells distinctly sour; foam has formed on the surface; upon closer inspection you see countless tiny bubbles, making it look like a sponge!
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4.
Whisk 100 g flour with water into a thick batter. Cover in a bowl and leave at room temperature for about 24 hours. Repeat this process 3-4 times.
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5.
Preheat the oven to 200°C. Place the tin on the second rack from the bottom, bake for about 50 to 60 minutes. The bread is done when it sounds hollow when tapped on the underside (or when a pin inserted and removed leaves no dough). Remove from the oven and cool on a wire rack.
