Leavening is the process of fermenting flour, water and salt to make sourdough bread.
A sourdough from the beginning of the cooking process, it will get strong enough to bake on around day 8-10.
A sourdough ripening time is about 8-12 hours.
The temperature is very important, the temperature of the home, the temperature of the water you add. It is best to keep the temperature at 25-28 degrees sourdough, if this is not a given in your home, put a bottle of warm water next to it and put it in an insulated place in the microwave or oven.
If you use warmer water when feeding, the water will be more acidic sourdoughbecause the acetic acid bacteria prefer warmer water.
If you use colder water for feeding, the yeast fungi prefer it.
If you are very soft in the sourdough use a little less water when feeding.
You can give away the leftover sourdough but make sure you feed it first!
Any leftover sourdough starter does not need to be thrown away, it can be used in pancake batter or made into crackers. Other sourdough I will also upload rescue recipes to the site.
If there are few bubbles in the sourdough, wait and feed it later, when the bubbles have foamed and it smells sour and vinegary. When feeding fresh, you should always smell a floury, milky odour.
If discoloration of the sourdough that's not good in any case unfortunately then the flour was probably wrong, in which case start the process again with a different flour.
Quality flour is very important for a good result, if you can do it NE "BL-55" use flour!
The glass you feed it in should be at least three times bigger than the sourdough.
If you want to feed him a different flour, you can change him to a different flour after a few feedings.
The wooden spoon has more natural fungi and bacteria on it, so it is recommended to mix the sourdough with it, so that the process in the sourdough can start more easily.
DO NOT put the leaven on a radiator or stove, it is important to ensure an even temperature. It prefers 25-28 degrees.
DO NOT sterilize the jar and do not leave it in detergent, as it may damage the leaven. If the glass is washed in a dishwasher, it is recommended to rinse the glass with tap water afterwards.
When your sourdough has strengthened, always use a new clean bottle for feeding.
If you keep your sourdough in the microwave or oven, you can keep it in the OFF state, but if the temperature is right in the house, you can keep it on the counter or in the cupboard.
It's important to always watch and feed the sourdough bread, don't forget to feed it and don't be lazy to feed it, otherwise it won't be nice. A sourdough the soul of bread!
You can put a rubber jar on the bottle and mark it with sourdough level so that we can observe an increase in volume.
You can put a rubber jar on the bottle and mark it with sourdough level so that we can observe an increase in volume.
If you bake a little you can also keep the sourdough in the fridge, wait 1-2 hours after feeding to start the processes and then put it in the fridge, here the processes will slow down, but you will have to feed it once or twice a week. Or if you want to bake with it, you have to take it out of the fridge 2-3 days before baking and feed it twice a day as usual to reheat the sourdough.
The fridge should not be colder than 5-6 degrees Celsius, because that is not good for the sourdough.
If you bake a lot, it's NOT worth putting it in the fridge, so it's better to feed it several times a day as sourdough This will ensure that your sourdough stays strong.
If you're going on holiday, leave the feeding to someone who knows how to do it, or put it in the fridge or take it with you. 🙂
If the sourdough has a greyish layer of liquid on top, which means it hasn't been taken care of for a while, a protective layer of water and alcohol, refresh it as soon as possible.
A sourdough if we feed and care for it regularly, it can stay with us for the rest of our lives. It is also appropriate to care for it for the rest of our lives.
A sourdough is a wonderful living thing, made from a mixture of flour and water, with wild yeast and lactic acid bacteria, so it must be fed and not neglected or it will die. To do this you need to feed and care for it daily, even several times a day. everyone needs to know their own sourdough, when to feed it and when to bake with it.
