PREPARATION

Mix all ingredients together and let “work” for 2-4 days in a glass with an airtight seal, as used for sour cucumbers. Stir well every morning and every evening. When the mixture begins to “boil”, the basic sourdough is ready for use.

THE “FEEDING” OF SOURDOUGH

On the other days it just withdraw and “feed” him. If you let him stay in the refrigerator, “feed” it simply only once a week, and so by adding of 100 ml of water and 100 g flour (see the last picture). If you decide to leave it at room temperature, it must be “feeded” the same way every day and have the consistency as yogurt.

STORAGE

If you made too much of sourdough, take a bit of it away, put in to a plastic bag and keep in the deep-freezer. The sourdough can be also dried.

DRYING OF SOURDOUGH

Put the baking paper on a baking tray and spread the freshly made sourdough in 2 mm thick layer on the paper. Do not preheat the oven before drying! Simply dry the sourdough in the light of the oven lamp during 12 to 20 hours. After drying simply shred the sourdough into fine powder and store in a tightly closed container.

Recipes for bread made with dried sourdough you can find here. →