{"id":2431,"date":"2023-01-26T19:48:46","date_gmt":"2023-01-26T18:48:46","guid":{"rendered":"https:\/\/www.kovasztunder.hu\/?page_id=2431"},"modified":"2026-02-14T18:20:25","modified_gmt":"2026-02-14T17:20:25","slug":"tips-and-facts-about-silica","status":"publish","type":"page","link":"https:\/\/www.kovasztunder.hu\/en\/tips-and-facts-about-silica","title":{"rendered":"Tips and facts about sourdough"},"content":{"rendered":"
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\n\t\t\t\t\t\tLeavening is the process of fermenting flour, water and salt to make sourdough bread.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\tFrom the start of the sourdough, it strengthens enough to bake on around day 8-10.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\tThe maturation time of the sourdough is about 8-12 hours.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\tThe temperature is very important, the temperature of the home, the temperature of the water you add. The best temperature for sourdough is 25-28 degrees Celsius, if this is not available in your home, add a bottle of warm water and put it in an insulated place in the microwave or oven.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\tIf you use warmer water when feeding, the sourdough will be more acidic, because the acetic acid bacteria like warmer water.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\tIf you use colder water for feeding, the yeast fungi prefer it.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\tIf the sourdough is very soft, use a little less water when feeding.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\tYou can give away the leftover sourdough but make sure you feed it first!\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\tAny leftover sourdough starter does not need to be thrown away, it can be used in pancake batter or made into crackers. I will also upload other sourdough saver recipes to the site.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\tIf 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.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\tIf the sourdough is discoloured it is not good, unfortunately the flour was probably not good, in this case start the process again with another flour.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\tQuality flour is very important for good results, if you can, do NOT use \"BL-55\" flour!\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\tThe glass you feed it in should be at least three times bigger than the sourdough.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\tIf you want to feed him a different flour, you can change him to a different flour after a few feedings.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\tThe 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.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\tDO NOT put the leaven on a radiator or stove, it is important to ensure an even temperature. It prefers 25-28 degrees.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\tDO 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.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\tWhen your sourdough has strengthened, always use a new clean bottle for feeding.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\tIf 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.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\tIt's important to always watch and feed the sourdough, don't forget to feed it and don't be lazy to feed it, otherwise your sourdough bread won't be nice. Leaven is the soul of bread!\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\tYou can put a rubber jar on the jar and mark the level of the leaven so you can observe the increase in volume.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\tIf 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.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\tThe fridge should not be colder than 5-6 degrees Celsius, because that is not good for the sourdough.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\tIf 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 the sourdough requires. This way you'll make sure your sourdough stays strong.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\tIf 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. \ud83d\ude42\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\tIf there is a greyish layer of liquid on top of the sourdough, it means that it hasn't been cared for for a long time, a protective layer of water and alcohol, refresh it as soon as possible.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\tIf fed and cared for regularly, sourdough can stay with us for the rest of our lives. And it is fitting that it is cared for for the rest of our lives.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\tSourdough 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. This requires daily care and feeding, even several times a day. everyone needs to know their own sourdough, when to feed it and when to bake it.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t \n How to make sourdough<\/span>\n <\/a>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Leavening is the process of fermenting flour, water and salt to make sourdough bread. It takes about 8-10 days from the start of the leaven to become strong enough to bake. The leaven takes about 8-12 hours to mature. The temperature is very important, the temperature of the house and the temperature of the water added. The best temperature is 25-28 degrees...<\/p>","protected":false},"author":1,"featured_media":2439,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"template-4.php","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","tinysalt_hide_before_page_content_ad":"","tinysalt_hide_after_page_content_ad":"","tinysalt_hide_page_header":"","tinysalt_advanced_classname":"","tinysalt_page_featured_media_position":"","tinysalt_single_site_header_source":"","tinysalt_single_custom_site_header":"0","tinysalt_single_custom_sticky_site_header":"0","tinysalt_single_custom_sticky_site_header_style":"sticky-scroll-up","tinysalt_single_site_footer_source":"","tinysalt_single_custom_site_footer":"0","footnotes":""},"class_list":["post-2431","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nTippek \u00e9s tudnival\u00f3k a kov\u00e1szr\u00f3l - Kov\u00e1szT\u00fcnd\u00e9r<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.kovasztunder.hu\/en\/tips-and-facts-about-silica\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tippek \u00e9s tudnival\u00f3k a kov\u00e1szr\u00f3l\" \/>\n<meta property=\"og:description\" content=\"Kov\u00e1szol\u00e1snak h\u00edvjuk a liszt, a v\u00edz \u00e9s a s\u00f3 erjeszt\u00e9s\u00e9nek folyamat\u00e1t, amib\u0151l kov\u00e1szos kenyeret s\u00fct\u00fcnk. 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