Sourdough bread

8 September 2010 § 3 Comments

Following Andreas’ initiative I started to prepare a rye sourdough on 3 September 2010 using the recipe described by recipe described by Martin. On the fourth day I started to deviate a bit from Martin’s recipe because I wanted to bake on the sixth day and I wanted to have enough sourdough to make the bread. Therefore, I did not throw away any dough as described in the recipes but fed it instead with more flour and water. I also made it a bit thicker so that I have about 500 ml of sourdough ready to bake. To this I added 500 g of spelt flour and salt to make the bread. I used spelt flour instead of pure rye to make the bread a bit lighter in colour and weight. I used less water than in most recipes because I wanted to form the bread into a loaf, and not put it into a form.

My sourdough grows nicely and also smells nice, a bit of apple. In the beginning it smelled a bit strong which meant that I could have fed the dough earlier with more flour and water.

I found later, that the Adler Mühle millers start a sourdough with 100 g of flour and some of water to have the consistency of a waffle dough. They add each day this same amount of flour and water and after five days they have a sourdough ready to bake with. Before using it you should take off a small quantity of the sourdough and continue to feed it. The rest is for baking.

They also describe 4 methods for keeping sourdough:
1. put it in the fridge to keep for some days;
2. mix it with a lot of flour to make it dry, to keep for some weeks;
3. freeze it, this puts the bacteria and yeasts to sleep for a long time until you take it out of the freezer;
4. dry it on a baking sheet to keep a very long time.
To reactivate it again, just put in luke warm water and add some flour.

They also say that when you bake the part sourdough you use should be about 20-40% of the total dough.

This is their recipe:
1/2 litre sourdough
200 ml water
1 teaspoon salt
500 g flour
Mix all ingredients in a bowl knead well until the dough separates from the bowl. Form the dough into a loaf (or if it is soft dough put it in a greased loaf pan) and let it to rest until the volume has doubled. Sourdough breads need a longer time (2-6 hours) to rise than yeast breads, so don’t be surprised if it takes longer.
Then put the loaf in a preheated oven (180-200°C) and bake for 40-60 min. The bread is ready if the base sounds hollow when tapped.

Another useful thing from yet another German site is that you don’t need to throw away any sourdough during the feeding period. Just collect the superfluous dough in a bowl in the fridge and use it when you bake next. Also, instead of keeping 50 ml of sourdough each day and throw the rest, as described by Martin (see translation of Andreas), it is a good idea to only keep 25 ml.


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§ 3 Responses to Sourdough bread

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  • Andreas Jonsson says:

    Thanks for the write up. Interesting to know those various ways of keeping the dough, i.e. drying, freezing, etc.

    Why is it “a good idea to only keep 25 ml” (instead of 50 ml) when feeding?

    • fabrivelas says:

      Andreas, it is a good idea to keep less dough if you don’t want to much remaining dough (to throw away or to collect for further usage), especially if you throw away the dough, even a very small amount of dough is enough to keep it going.

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