Sourdough starter 160 g

Sourdough starter 160 g

The powdered sourdough starter can be easily reconstituted and fed. In this way, it is ready to be baked and enjoyed in a bread in no time at all. You can use the sourdough starter to make both a wheat and a rye starter.

Sourdough starter - application

Rye or wheat starter

80 ml water 40 °C

20 g sourdough starter

100 g wholemeal rye/wheat flour

Mix the sourdough starter and the finely ground whole wheat flour or rye flour with the water in a tall cup and leave covered but not airtight in a warm place for 16 to 18 hours.

The next day, the leaven can be used or put in the refrigerator. A sourdough from the refrigerator should be taken out every two to three weeks and fed with 50 g whole wheat flour and 50 g water. To do this, simply take away 100 g of the sourdough from the refrigerator and mix it well with 50 g of whole wheat flour or rye flour and with 50 g of water. Then leave the newly "fed" sourdough for about 3 hours in a warm place and then put it back in the refrigerator or use it as bread. Before using for a bread or feeding, the sourdough should have some time to return to room temperature. 

The "feeding" (mixing with flour and water) is a bit sticky and tedious, we use for this purpose our Danish dough whisk. With this, the feeding of the sourdough works without problems.

Depending on whether you always feed the sourdough with whole wheat flour or with rye flour, you can ultimately decide for yourself whether you would rather have a wheat sourdough or a rye sourdough. 

Important: If you want to use the sourdough instead of normal yeast as a natural leavening agent, it is very important that the sourdough has doubled within 3 hours at room temperature after feeding. Then it is strong enough. However, if you prefer to give the sourdough as an additive in a bread for a longer freshness or taste, so you can use the sourdough directly from the refrigerator.

If the starter is heated too much or placed in hot water, the bacteria in it may die and a new starter must be grown. Sourdough gives your breads a longer freshness and a more intense and spicy flavor. The dough often becomes a bit softer, so using a proofing basket for sourdough breads is recommended. This way you create aromatic breads that stay fresh.