Starter culture for sourdough


Total time: 289hr
Preparation Time: 60m

Servings
For 1 piece


Nutritional Information

Contains 169 Kcal, 5g Protein, 34g Carbohydrates, 1g Fat


Ingredients

  • Day 1
  • 50 g wholemeal rye flour
  • 0.75 dl water
  • Days 2-9
  • 40 g white flour
  • 40 g wholemeal rye flour
  • 1 dl water
  • Days 10-12
  • 50 g white flour
  • 0.5 dl water
  • Utensils
  • 2 preserving jars with lids, each approx. 500 ml

View these products

Instructions

  • Day 1

    Mix the flour and water in a jar, place the lid on the jar (do not seal), leave to stand at room temperature for approx. 24 hrs.
  • Days 2-9

    Add 60 g of the starter culture to the other clean jar every day. Dispose of the rest. Add the rye and white flour with the water, mix well. Place the lid on the jar (do not seal), leave to stand at room temperature for approx. 24 hrs. Thoroughly clean the used jar, set aside ready for the next day.
  • Days 10-12

    Every day, mix 50 g of the starter culture with the flour and water, place the lid on the jar (do not seal), leave to stand at room temperature for approx. 24 hrs. Dispose of the rest.
  • Day 13

    On the 13th day, small regular bubbles will begin to appear on the sourdough. At this stage it can be used for baking bread (see wheat & sourdough bread recipe).
  • Tip:

    Preserving jars (Weck) are particularly good as the lids can be fitted loosely (without clamps), allowing the gases to exchange.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


Are you looking for another recipe?

Over 600 delicious recipes on coop@home