Let's make sourdough together, step by step!
Step 1:
Rinse a clean jar with hot water, temper the jar.
Step 2:
We weigh out 50 g of flour (I use half wholemeal flour and half white flour, of which I also use the 100-grit royal wheat.)
Step 3:
Add 50 g of hand-hot tap water and mix with the handle of a wooden spoon to a dumplings consistency.
Step 4:
Put the top of the jar on, but do not pull it over the top and cover the jar with a tea towel. Put it in an airtight microwave or oven and put another jar of warm water next to it to keep the sourdough at the right temperature.
Step 5:
24 hours have passed, the bubbles have started to appear (if not yet, wait.) sourdough take the initiative, add 50 g of flour + 50 g of warm water as the day before, then cover and put away again. (When you smell it, it should smell like flour and milk.)
Step 6:
Again 24 hours have passed, now it should smell slightly sour and more bubbles should appear. If it has foamed up, take a new, clean jar, rinse it with warm water, measure out 50 g of your sourdough starter (you don't need the rest), and feed it as you did at the beginning: 50 g of flour and 50 g of room temperature water, cover it and put it away. It should smell of floury milk again. Now it takes up to 12 hours to ferment so you have to watch when to feed it.
Step 7:
After about 12 hours, if you see the bubbles and you can smell them and they feel slightly vinegary, you feed them as you did yesterday. At each feeding we feed a new clean jar: 50 g sourdough with 50 g flour and 50 g room temperature water.
Step 8:
Again, 12 hours have passed and if the bubbles have appeared and are slightly acidic you can feed as last time. The leaven is getting stronger with each feeding.
Step 9:
After about 12 hours, feed the sourdough again as usual.
Step 10:
Later we feed it again if there are lots of bubbles and it smells sour and vinegary, it has foamed up and fallen back.
Step 11:
After 10-12 hours, feed the sourdough as usual, twice during the day if necessary.
Step 12:
We feed them as usual, twice a day if necessary.
Step 13:
Boil the sourdough for baking, rinse a large pot with boiling water (temper) and measure out 50 g of sourdough, double the amount of flour compared to the sourdough, now 100 g and add 80 g of room temperature water, mix. Cover and set aside for about 8 hours.
Step 14:
After about 8 hours you can start kneading bread.
