Making sourdough yourself - apply the basic recipe
- Material and preparation
- Prepare sourdough
- The optimal temperature
- Problems that can occur
- Sourdough with Anstellgut produce
The sourdough forms the basis of bread and in particular of rye and spelled bread. It has many properties that are beneficial to the consistency of a bread, as well as the tan and taste. The basic requirement is that the sourdough is correctly applied. Therefore, here we show you how you can make sourdough yourself.
To make perfect bread, a sourdough is required. The preparation of this requires patience and the right basic recipe. Especially with the use of rye flour, the lactic and acetic acids from a sour dough are necessary, so that the baked goods rise. An error in the preparation is to avoid to get a tasty baked good.
Material and preparation
A sourdough is to be produced as a basic recipe from the base as well as to increase as existing sourdough culture, which originated from the basic recipe. Applying a sourdough therefore takes longer than simply making bread dough.
You need this:
Step 1:
- 150 ml of lukewarm water
- 100 g of rye flour, spelled flour or wheat flour of the class 1050 or 1150
- a bowl for mixing the dough
- a clean cloth, or lid to cover the bowl
Step 2:
- 150 ml of water
- 100 g of the same flour as in step 1
Step 3:
- 200 ml of water
- 200 g of the same flour as in step 1
Tip: When making a sourdough, it is recommended to provide enough flour to spread on the work surface and hands when the dough is knocked out. This prevents the sourdough from sticking and cracking.
Prepare sourdough
1. Put 100 grams of flour in a bowl and mix with about 150 milliliters of water to make a pulpy dough that resembles a waffle dough.
2. Then cover the dough and leave it in a warm place for about 12 hours.
3. Then beat the dough until it bubbles. The dough is then placed again to rest in a warm place.
4. After 24 hours the dough is beaten again and 100 grams of flour are added to the dough and mixed with about 150 milliliters of water to a pulpy dough.
5. Next, cover the sour dough again and place in a warm place to rest.
6. After 48 hours, 200 g of flour are added to the batter and the mixture is stirred with about 200 milliliters of water to make a batter-like dough.
7. Keep the dough warm for at least 24 hours and let it rest.
After the third ingredient addition, the dough starts to ferment, ferment and become acidic. A sour smell develops while the odorless brewing begins. The dough should not smell noticeably like vinegar. A subtle scent of vinegar is necessary to make the dough succeed. If the color changes strongly to red, black, green or blue, the production of the sourdough is considered unsuccessful and the preparation must be repeated.
Depending on the temperature, which keeps the dough to rest, it takes about four to five days, until the correctly prepared sour dough is optimally fermented and the lactic and acetic acids are present in sufficient quantities.
The optimal temperature
The preparation of the sour dough can be carried out warm or cold. Warm means a temperature of 28 degrees Celsius, as cold is a temperature of 24 degrees Celsius. The difference is small, but crucial. During the fermentation, leavened yeasts are released from which form acetic and lactic acids. In the so-called cold leadership, the acetic acid develops increasingly, while the lactic acid reacts dominantly to warm temperatures. A continuous average temperature of 26 degrees Celsius allows a relatively equal formation of acetic and lactic acid and prevents overacidification. This choice of temperature usually takes longer for the fermentation process to complete.
As a source of heat, a placement on a radiator is chosen in many cases. It should be noted here that the temperature can fluctuate due to ventilation. Cold air supply and noticeable temperature fluctuations can adversely affect the fermentation process. Recommended is a place where a constant temperature is ensured in order to achieve a uniform formation of acetic and micro acid.
Alternatively, the sourdough can be pushed into the oven for fermentation. At a temperature as described, pay attention. It should not be exceeded in order not to endanger the end result.
Problems that can occur
When making sourdough, pay attention to the consistency of the dough. It should be noted here that acetic acid can noticeably evaporate if the dough is too thin. In addition, a warm leadership, the sour taste evaporates. Based on the rest period, the color can turn over and the leaven become unusable.
If the dough is pushed into the oven too early, there is a risk that the pastry will be dislocated where it will crust at the end and / or the inside crumbles apart or is "soggy". An orientation aid is the observation. When the dough has reached its final size and no further enlargement is recognizable, the acidic dough has usually reached its dormant position. Visually, the dough should have increased by two to three times.
Sourdough with Anstellgut produce
In order to produce a sourdough in the future, without having to spend days rest, about 50 grams of the fermented sourdough have to be removed. This is called Anstellgut and is stored in a sealed, airtight container in the refrigerator between three degrees Celsius and six degrees Celsius. The storage period is between two and three weeks without having to be refreshed.
If the crop is not used during this period, the shelf life can be extended by an additional two to three weeks. Here the Anstellgut be mixed with the same amounts of flour and water. At 26 degrees Celsius to 30 degrees Celsius, this mass is to bring to full maturity, which receives the low mass within 12 hours.
Have fun trying and baking!
