◄The Bakery► Let's start...Sourdough!

[garumba]

Hello minna!

Quoting William Shakespeare, "Sourdough or not to Sourdough, this is the question"

My answer? Although it requires more time and patience, it's worth it!

 

For those who don't know, Sourdough is a bread product made by a long fermentation of dough using naturally occurring lactobacilli and yeasts. It’s the basis of bread-making and of many other recipes.

 

Let's start from breaking the barrier of the measurement system!

There are many online converter, however I'll write a table with the basic measurements.

 

 

All right! Now that we are all on the same planet, we can start!

 

Sourdough

250g Manitoba flour ("strong” or "high strength” flour)

250ml Low-fat Yogurt

 

STEP 1 Preparation. Put flour and yogurt in a bowl; knead the ingredients until you get a soft but not sticky dough. Put the dough into a large glass bowl, cover it with plastic wrap and make holes on it with a toothpick. Let it stand for 48 hours at room temperature.

After 48 hours your yeast will be moist and soft, with increased volume and a slightly sour smell.

 

 

STEP 2 Refreshment. Discard the most superficial part, which were exposed to the air and Take 200 g of dough. Dissolve It in 100ml of lukewarm water and add 200g of flour ("strong” or "high strength” flour). Put the dough into a large glass bowl, cover it with plastic wrap and make holes on it with a toothpick. Let it stand for 24 hours at room temperature.

Repeat step 2 every day for 14 days.

 

Now your yeast is ready!

Put the refreshed yeast in a glass jar and once inside, flatten the dough on the bottom of the jar with your hands, cover it with plastic wrap and make holes on it with a toothpick and then put it in the fridge.

To keep it alive you will have to refresh it once a week.

[E.r.o.s]

I should most definitely try this (altho the kitchen might end up in terrible condition) Thanks for the contribution~