As an alternative to yeast I also like to bake with sourdough at the moment.
The production of sourdough is very simple. Just keep in mind that the sourdough needs some time before ready to bake. In total 4 days.
For the sourdough you need 250g rye flour and 250g water.
On the first day you mix 100g rye flour and 100g water in a large, lockable jar. Afterwards you put the jar in a warm place for 24 hours. Repeat this procedure for 3 days. On all three following days add 50g flour and 50g water and stir again. You will see how the pre-dough rises and multiplies. You will see already on the second day why you need a big jar.
On the 5th day you can use the pre-dough for baking bread.
Would you like to know more variations? Then just read on...
Of course you can also make the sourdough with wheat or spelt flour. The production and the quantities are the same.
To speed up the production of sourdough with flour you can add fresh yeast. This way the whole process will take one day less and the dough will rise much quicker.
For this sourdough you need 60g rye flour, 100g water and about 1g fresh yeast (no dry yeast) on the first day.
Mix all ingredients together. Leave to rest in a large container in a warm place for 24 hours.
On the second day add 30g rye flour and 40g water, on the third day 15g rye flour and 20g water. Stir the mixture well each time and cover again.
On the 4th day you can use the sourdough starter for baking.
...maybe you still feel like getting some tips? Then just read on for another round.
It won't take long ;)
Always use a large, lockable jar.
Just cover the jar, do not lock it airtight and let it rest at room temperature.
Do not place the jar in the refrigerator during the fermentation process. The optimum temperature is approx. 22°C to 25°C. The warmer it is, the faster the sourdough rises. However, the sourdough should rise slowly.
The sourdough (i.e. on the 5th day) can be placed in the refrigerator in an airtight jar and can be stored for up to a week.
Alternatively, you can freeze the sourdough and if you like, you can also freeze it in portions.
Or you can dry the dough. For this, spread the sourdough thinly on baking paper, let it dry for 2-3 days and break it into pieces, powder it with a food processor and then pack it airtight.
To refresh the sourdough and to use it relatively quickly for baking, simply take 10g of the sourdough (dried sourdough soak beforehand) and add 50g flour and 50g water again. After 8 to 10 hours you can use this sourdough for baking.
...and oops, it can happen to anyone...
I must admit that I have forgotten the sourdough once.
Well, what can I say...
I started over again...
The dough smelled bad and was spoiled. Must have been left in the warm too long.
I wish you a lot of fun trying it out!
Sunny Cakery Greetings