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Author Topic: Growing a sourdough culture  (Read 1760 times)

Lemmiayyy

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Growing a sourdough culture
« on: January 13, 2018, 08:45:54 pm »
A sourdough culture can be used instead of yeast or baking powder when you're baking. It's a little trickier to work with than the typical yeast that you buy at the supermarket, but it's imo worth the extra effort.

Here's what you need:
- A clean jar with a lid. It needs to be able to hold at least two deciliters.
  * I recommend an old jam jar.
  * IMPORTANT: The jar needs to be free of dish washing liquid, soap, or anything similar. Any sort of cleaning product will kill the sourdough culture!
- Rye flour, or wheat flour, or barley flour, or rolled oats.
  * Ideally it should have been milled in a stone mill. The less-than-sterile milling environment helps retain some micronutrients and spores that are beneficial to the sourdough growing environment.
- Some water.
- A dark and warm place. E.g. above the refrigerator is ideal.

Process:
This will take a few days.

Day 0 (Morning):
- (NOTE: The water should not be warmer than body temperature. That'd kill the microorganisms that we want to flourish.)
- Place a tablespoon of flour in the jar, and two tablespoons of lukewarm water. If you're using coarsely ground rye, barley or rolled oats, you might need a little bit more water because of higher absorbency; say 3 tablespoons.
- Stir until dissolved properly.
- Place the jar lid loosely on top of the jar. Don't screw the jar on tightly; air needs to be able to pass in and out.
- Place the jar somewhere warmish and dark. Ideally as close to body temperature as possible. Above the refrigerator or in a cupboard will work fine.

Day 1:
- You don't need to do anything. Maybe shake the jar a little. Smell it. If it smells a bit sour, like honey or fresh apple, that's normal.

Day 2 (Evening):
- By now the mixture should have little bubbles showing. Maybe some whitish foam on top.
- Feed another tablespoon of flour. The mixture should be quite thick by now.
- Replace in storage area.

Day 3 (Morning):
- Add two more tablespoons of flour, and two tablespoons of lukewarm water.

Day 3 (Evening):
- By now it should be ready. It should have some nice bubbles and/or whitish foam. It can smell a little interesting. Often a bit sour and acidy.

Storage:
- You can store the sourdough in the fridge for about a week or two before you need to feed it again.
- To re-feed it you add two tablespoons of flour and two tablespoons of water. Ideally there shouldn't be water floating on the top, it should look sort of like a loose porridge. You can adjust ratios.

Of course if you have any questions or request, feel free...