Waking up your sourdough starter
Take the starter out of the fridge. It is stored in an almost empty glass container.
- Add 30g of room temperature, non-chlorinated water to it
- Add 30 g flour (one teaspoon of rye flour and the rest in classic white flour)
Well mixed so that it is well homogeneous and scrape the edges to be able to see the level through the container glass and put the elastic. Starter remains on the counter. covered
4 hours later, the height should have almost doubled. if not you can wait a little bit longer.
it does not need to have exactly doubled but you must be sure that the starter is active. The measurement after the second feeding is more important.
- Add 50g of room temperature, non-chlorinated water.
- Add 50 g flour (one teaspoon of rye flour and the rest in classic white flour)
4 hours later, the height should have almost doubled. if not you can wait a little bit longer.
Sourdough Bread recipe
« Autolyse » (Optional)
This step goal is to bind flour and water. It will make the next steps easier and faster.
- 500 g of white flour
- 300 g of room temperature, non-chlorinated water
wait 20-30min for the binding to happen
You can wait longer without any problems. The outer surface must not dry out tho.
« Main mixing »
« Bassinage«
Some bakers add water in several batched, I don’t
« First rise » or « bulk fermentation » / « pointage »
Put it in the fridge and every 30 min, do a fold
Leave overnight in the fridge
« Shaping »
« Second rise » or « Proofing »
put it in a banneton in the fridge
« Scoring »
« Baking »