Sourdough instruction

Below are two preparations with our Organic Rye Sourdough Starter Powder.

And two basic recipes for making sourdough bread.

This information can also be downloaded as a PDF document:

Sourdough

instruction

Basic recipe

sourdough bread

Rye sourdough preparation I :

Rye sourdough powder 1.000 g
Rye flour 1.000 g

Water (28˚C.) 3.000 g

Salt 20 g

Yeast 2 g

Total 5.022 g

Process:

Mix all ingredients ± 4 minutes to a homogeneous mass.
Allow to ripen at bakery temperature (28˚C) for 8 hours.
Keep in the refrigerator for at least 12 hours after ripening.
The sourdough is ready for use

Storage: Shelf life up to 5 days in the refrigerator

Addition: Variable up to 40% based on flour weight. (except 100% rye recipe)

Rye sourdough preparation II & sourdough starter (without added yeast ): Step 1: Rye sourdough powder 100 g Whole wheat rye flour 100 g Water (30˚C.) 200 g Total 400 g	Process: Mix all raw materials well until a homogeneous mass. Allow to mature for 5 hours at 34˚C. After ripening, keep in the refrigerator for at least 12 hours at a maximum of 4˚C (maximum 14 days) Restart the sourdough (Step 2)
Step 2 (restart/refresh): Rye sourdough from step 1 250 g Whole wheat rye flour 125 g Water (30˚C.) 125 g Total 500 g	Process: Mix all raw materials well until a homogeneous mass. Allow to mature for 5 hours at 34˚C. After ripening, keep in the refrigerator for at least 12 hours at a maximum of 4˚C (maximum 14 days) Restart the sourdough (Step 3)
Step 3 (restart/refresh): Repeat step 2 three to five times until the sourdough has doubled in volume as it matures. Then the dough is ready for use.	Storage: Shelf life approx. 14 days in the refrigerator at a maximum of 4˚C. Addition: Variable up to 40% of the flour weight. (except 100% rye recipe, then up to 100% rye sourdough can be added.)
Example of a whole wheat sourdough. Volume doubling after 4 hours of maturing at 34˚C.
Sourdough starter: For making any random sourdough. Use the ripe sourdough from the above “Rye Sourdough Preparation II” after completing step 3. When restarting (refreshing) you will in future use a flour of your choice: whole-wheat wheat flour, whole-wheat spelt flour, white flour, etc. After restarting (refreshing) several times, you have a new sourdough of your desired grain type. Restarting / refreshing Ripe sourdough 250 g Flour of your choice 125 g Water (30˚C) 125 g Total 500 g Process: Mix all raw materials well into a homogeneous mass. 4-5 hours at 34˚C. let it ripen. During ripening, the volume increases considerably, up to a doubling is possible (with the exception of a white flour dough). If the sourdough collapses, the ripening has taken too long and the maximum volume has been exceeded. This is no problem. The sourdough can be used, stored or restarted. After ripening, keep in the refrigerator at a maximum of 4˚C. (maximum 14 days) or use directly in a bread dough. If a dark top layer develops during storage in the refrigerator, or moisture separation, then you should drain or skim off this before use. There should be no mold on the sourdough. If this happens, the entire sourdough must be discarded. Important points of attention when storing the ripe sourdough in the refrigerator: - maximum 4˚C, standard household cooling is just below 7˚C - store the sourdough in a clean glass jar with a loose lid. - if you do not have time to bake bread, refresh the sourdough at least once every fourteen days (restart). When you calculate how much sourdough you need for a loaf of bread, don't forget that you should also have 250g of sourdough left over for the next time. Ripening the sourdough at lower temperatures is possible. For example between 24-28˚C. Although this will lead to a higher acidity and a bit more sour taste.

Basic recipe whole wheat sourdough bread :

(recipe for a bread tin with a bottom of 209cm²)

533g wheat wholemeal flour 100%

160g wheat wholemeal sourdough 30%

(freshly restarted sourdough)

341g cold water 64%

8g sea salt 1,5%

30 minutes kneading, until a well-developed dough

60 minutes bulk proof, until a well-developed dough

3-4 hours final proof

40 minutes baking

Preheat the oven for 1 hour at 240°C using a baking stone. Bread in the oven and then at 220°C. The bread is done when it sounds hollow when you tap the bottom or when the core temperature is between 94-96°C. (Lower = undercooked, higher = drying out)

Basic recipe whole wheat rye sourdough bread:

(recipe for a bread tin with a bottom of 209cm²)

389g rye wholemeal flour 100%

389g rye wholemeal sourdough 100%

(freshly restarted sourdough)

265g cold water 68%

7g sea salt 1,9%

15 minutes mixing

30 minutes bulk proof

3 hours final proof

40 minutes baking

Preheat the oven for 1 hour at 250°C using a baking stone. Bread in the oven and then at 200°C. The bread is done when it has a core temperature between 96-98°C

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