How to Feed Natural Sourdough (Pupi Variant)

Feeding is an easy and convenient process, and the key to success in making delicious bread lies in the natural sourdough. This is an essential ingredient that contributes to the aroma, texture, and freshness of the bread. After preparing the sourdough, especially for the first use, it is important to take a larger amount to prepare a 600 g loaf. A 200 g cup is the ideal measure for this step. Thus, fill the cup with the sourdough that will be used in the bread-making process.

Now, let's see what we need to do next. Feeding the remaining sourdough is crucial. In a cup of the same size as the one used for measuring the sourdough, we will add flour, exactly in the same proportions as the extracted sourdough. For example, if we took a cup of sourdough, then a cup of flour will be sufficient. Over the flour, we add water in double the amount of flour, which means that for one cup of flour, we will use two cups of water. We mix the ingredients well until we obtain a homogeneous composition, after which we put the lid on and keep the mixture in the refrigerator.

If the jar has corners and the homogenization process becomes uncomfortable, an effective solution is to take the sourdough out of the jar to mix it in a separate bowl. After achieving good homogenization, we can put the sourdough back in the jar. For the second use and beyond, we will take a smaller amount of sourdough, about half a cup, as the sourdough matures and has an intense flavor, which can alter the aroma of the bread if we use too much.

After taking half a cup of sourdough, we add back into the jar half a cup of flour and one cup of water. We homogenize again, cover with a lid, and return the jar to the refrigerator. It is important to know that even when kept cold, the sourdough continues to work. Do not be alarmed if you notice a separation of water from the flour, and the liquid becomes slightly yellow. As long as there is no reddish tint, everything is fine; this phenomenon is a natural process.

When we open the jar and smell the sourdough, it is normal to feel a strong smell, similar to that of brandy or alcohol. Also, if a film forms, it will dissolve into the sourdough through homogenization after feeding. If you want, you can add a small piece of bread dough to the sourdough, but this is not mandatory. This will help improve the long-term fermentation process.

With the feeding method outlined, natural sourdough can be kept for years without problems. If you bake bread weekly, the sourdough can be kept in the refrigerator. If you only make bread occasionally, the sourdough can be successfully frozen. The thawing process is simple: take the jar out of the freezer and leave it on a rack in the refrigerator until it completely thaws. After it has thawed, take it to room temperature, take an appropriate amount from the jar, feed the sourdough, homogenize it, and put it back in the freezer. The sourdough that has been left at room temperature can be used for kneading the bread dough, thus ensuring optimal fermentation and truly delicious bread.