Preparation of Sourdough

Preparation of sourdough

Here's how you do it:

1. Place a small jam jar on your baking sheet and reset it.

2. Measure out 50 grams of lukewarm water (26-28 degrees), 25 grams of fine wheat flour and 25 g of whole grain flour. Stir with a finger until the mass is cohesive and there are no lumps.

3. Leave the glass in a warm place with the lid loose and stir the dough once a day. The sourdough starter is ready when it starts to bubble a little and has a sour taste and aroma. It takes 2-3 days. You can store it in the refrigerator for up to 3 weeks.

4. When you are ready to bake bread, feed and refresh your sourdough: Mix 1 gram of sourdough (equivalent to a fingertip) with 50 grams of wheat flour and 50 grams of lukewarm water in a small glass and stir around. Let stand 12-18 hours at room temperature.

5. Taste your refreshed sourdough: At this point, it will be very sour and sharp in taste.

6. The sourdough must be refreshed again and become more sweet / citric acid-like. Take the entire amount you have refreshed and mix it with 50 grams of lukewarm water and 50 grams of wheat flour. Stir and let stand for a few hours. Now the sourdough tastes sweeter and better and you are ready to make the bread dough.

How to start a sourdough
Are you not yet a lucky owner of a sourdough? Then we can only recommend that you start one up. It is super nice that you can omit yeast in your bread and buns. Food blogger Maria Charlotte has a very detailed guide and recipe for starting sourdough in just one week. Her recipe contains step-by-step pictures of start-up, feeding and development that you can look at in case of confusion.


Below is a video on starting sourdough, in addition to that I can highly recommend Tobias Hamann, who also has a lot of excellent material and videos that are easy to go to when it comes to sourdough and sourdough baking. You can find all his recipes with sourdough and procedures right here: Tobias Hamann's recipes