Baking bread with sourdough yourself - here's how.

May 7, 2024 Julia Haberecht
Ratgeber | Rezepte

A Guide to Perfect Bread Baking

It's like the old days when the scent of freshly baked bread wafts through the apartment. Whether in the bakery from your childhood or at home, we all have this cozy scent in our noses. Why not bake bread yourself? But how do we make it taste like it used to? Sourdough is the secret. Ancient and proven. Here's a guide to making sourdough for you.

What is Sourdough?

Sourdough is a mixture of flour and water that, through natural fermentation, becomes a living dough. This fermentation is caused by the activity of wild yeasts and lactic acid bacteria found in the air and flour. Unlike yeast dough, which is made with only yeast as a leavening agent, sourdough develops its unique flavor and texture through slow fermentation.

The Ingredients:

To make sourdough, you only need two ingredients:

1. Rye or wheat flour: You can use either rye or wheat flour, depending on the flavor you prefer. Some bakers prefer a blend of both types for a more balanced flavor.

2. Water: It's best to use filtered water, as chlorine and other chemicals in tap water can impede the development of your sourdough.

Step-by-Step Guide:

Day 1: Starting the Sourdough

In a clean glass bowl or a jar, mix 100 g of flour with 100 ml of water. Stir the mixture well until there are no dry flour lumps left. - Cover the container loosely with a kitchen towel or a lid and let it sit at room temperature.

Day 2: Feeding the Sourdough

Check the sourdough for bubbling and a slightly acidic smell. These are signs that fermentation has begun. - Discard half of the sourdough (about 100 g) and add another 100 g of flour and 100 ml of water. Stir everything well and cover the container loosely again.

Day 3-7: Daily Feeding

Repeat the process of feeding every day at the same time until the sourdough is active and stable. This can take between 5 and 7 days, depending on ambient temperature and humidity. - The sourdough should bubble, have a pleasantly sour smell, and double or even triple in volume before using it for baking.

Using the Sourdough

Once your sourdough is active, you can use it for baking. You can either store it in your refrigerator and feed it once a week or keep it at room temperature and feed it daily if you want to bake bread regularly. - Before you use your sourdough, ensure it has reached its peak by dropping a dollop into a bowl of water. If it floats on the surface, it's ready to use for baking.

Tips and Tricks:

Patience is key: Making sourdough requires time and attention. Be patient and let the sourdough undergo its natural fermentation.
Experiment with different types of flour: Play with rye, wheat, or whole grain flour to vary the taste and texture of your sourdough.
Keep your equipment clean: Use clean jars and utensils to avoid contamination in your sourdough.

Making sourdough is a rewarding experience that not only produces delicious bread but also creates a connection to the tradition of the craft of bread baking. With a little practice and dedication, you can create your own sourdough masterpiece that will delight family and friends. Get to the dough and have fun baking!