Baking with sourdough is considered the King’s Discipline of bread baking. Sourdough begins with a combination of flour and liquid and can range from the classic starter made entirely with rye flour and water (like the one I’m sharing here with you) to a liquid batter of milk and cornmeal – with many variations in between. Every baker in the world has his/her own way to make and bake with sourdough. The recipe below is one that works best for me in most sourdough bread recipes.
How to make your own sourdough
- rye flour
- a large jar or a bowl (your sourdough will expand during the fermentation and double its volume.)
To prepare a sourdough, mix 100g of rye flour with 200ml of lukewarm water and leave the porridge at room temperature for 24 hours. The next day, add another 100g of flour and 100ml of water and set aside for another 24 hours. On the third day repeat the procedure, then observe. As soon as the dough forms bubbles and smells sour, it is ready for baking. Usually, it takes 3 – 5 days until the leaven is ready.
Sourdough can be multiplied
When the sourdough is ready, take a small portion of it (2 – 3 tbsp) and store as a starting culture for the next batch.
Sourdough can be stored in the refrigerator covered with clear food wrap. It lasts up to three weeks.