RECIPE: My Sourdough Starter (Mother Dough)
I can’t believe that I got so passionate about sourdough and its fermentation process... I mean, I always loved cooking but when baking I almost have the same feelings I get when I'm skateboarding, surfing or snowboarding!
That’s just insane. I am so relaxed when I am mixing ingredients, shaping the dough or waiting for the results. It’s just a super relaxing and exciting process.
Also, when you prepare the grocery list, it feels like writing a script: you’re choosing the best ingredients just like filming and directing a movie... And then, cooking is like editing. It's when all the magic happens.
This is my simple recipe, how to make your wild healthy yeast from scratch with just flour, water and air. It's how bread and pizza should be! Totally a forgotten recipe, but Sourdough eventually again becomes a way of life.
WHAT IS SOURDOUGH?
Sourdough is an ecosystem of wild yeast and beneficial bacteria that work together to add B-vitamins to grains, to break down gluten for better digestion, and to neutralise phytic acid and enzyme inhibitors.
KetONTrack coach - 'Sourdough has natural bacteria that eat glucose lowering the effect on glucose and insulin and improve insulin sensitivity!'
Sourdough can be used in bread, in pizza, in cakes... and it's good for you! Experimenting all the different ways of using it, is actually one of the most satisfying aspects of using wild yeast in the kitchen.
READY IN 7-9 DAYS
What will you need?
1kg Organic Rye Flour
1kg White Flour
GLUTEN, Don't fight it, FERMENT it!
Please use good quality unbleached or organic flour when possible. I put a rubber around so I can easily see when it doubles.
Here’s how to do it:
25g rye flour
Place the flour and water into a clean jar and stir together until fully combined.
Cover it and leave it in room temperature overnight.
25g rye flour
Add 25g of rye flour and 25g of water in the sourdough starter mix. Stir together until fully combined. Cover it and leave it in room temperature overnight.
50g rye flour
Throw away 50g of the starter mix. To the remaining starter, add 50g of flour and mix in 50g water. Cover it and leave it overnight.
50g rye flour
Throw away 75g of the starter mix. To the remaining starter, add 50g of flour and mix in 50g water. Cover it and leave it overnight.
At this point, the starter should start to smell pleasantly sour and have small bubbles appearing on the surface.
75g rye flour
Throw away (or use it for pancakes...) 100g of the starter.
To the remaining starter, add 75g of flour and mix in 75g of water. Cover it and leave it overnight. The starter should look active and full of bubbles.
100g rye flour
The starter should be quite active now and be full of little bubbles with a slight sour smell. Throw away 125g of sourdough starter. To the remaining starter, add 100g of flour and mix in 100g water. Cover it and leave it overnight.
The starter should now be very active and full of bubbles and is now ready to use!
I would recommend to take 5g of active fresh starter and put it in the new JAR. Mix in 25g of water and 25g of organic white flour. Leave it outside for 30 minutes and put it in the fridge. Next time when you would like to bake take It out of the fridge and transfer 5g to the new JAR? mix in 25g of water and 25g of white organic flour after 30 minutes put it into the fridge. To the leftover of 45g add 100 water and 100 starter and after 4-8 hrs you are ready to mix the dough!
That’s it guys if you have any questions just drop your comments below!👊
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