To prepare the perfect sourdough starter, it is essential to understand the process and enjoy each step. It all starts with a vessel, preferably ceramic or glass, where we will add the flour. The amount of flour depends on each person's preferences, but generally, 5 heaping tablespoons are enough to start. We mix the flour with a little sugar to give a fermenting boost. Then, we boil water, and when it starts to boil, we let it cool slightly. It is important that the temperature is comfortable to the touch so as not to affect the beneficial bacteria we want in the sourdough.
After the water has cooled, we start to gradually add it over the flour mixed with sugar, continuously stirring with a wooden spoon to avoid lumps. The resulting dough should be thicker than pancake batter, but not so stiff that it cannot be easily mixed. Once homogenized, we transfer the mixture to a larger jar with a wide mouth to allow good air circulation.
We cover the jar with a loosely woven cheesecloth and place it in the sun. It is essential that the vessel is exposed to sunlight from morning until evening during the warm period to encourage fermentation. During the day, we can gently stir the sourdough so that a skin does not form on the surface. As days go by, we will notice how the sourdough forms air bubbles and increases in volume, a sign that fermentation is in full swing.
After about three days, the sourdough should be ready to use, but it is good to remember to stir it gently, from top to bottom, to maintain aeration. If we notice that we are not using it immediately, we can transfer it to a jar with a lid and keep it in the refrigerator or, if we want to store it long-term, in individual portions in the freezer. It is important to measure the first portion with a 250 ml cup, as fermentation will change the taste of the sourdough depending on the storage time.
When we want to make bread, we take an amount of sourdough that fits in a 250 ml cup, and we feed the rest with a little sugar and 70-80 g of flour. We mix well and adjust the consistency with warm water or flour as needed. If we follow these steps and do not forget to care for the sourdough, we will have delicious bread with a sour taste, specific to sourdough bread, perfect for any meal. The last images illustrate how to feed the sourdough after we have used part of it, an essential process for maintaining the life and aroma of this wonderful fermentation.
After the water has cooled, we start to gradually add it over the flour mixed with sugar, continuously stirring with a wooden spoon to avoid lumps. The resulting dough should be thicker than pancake batter, but not so stiff that it cannot be easily mixed. Once homogenized, we transfer the mixture to a larger jar with a wide mouth to allow good air circulation.
We cover the jar with a loosely woven cheesecloth and place it in the sun. It is essential that the vessel is exposed to sunlight from morning until evening during the warm period to encourage fermentation. During the day, we can gently stir the sourdough so that a skin does not form on the surface. As days go by, we will notice how the sourdough forms air bubbles and increases in volume, a sign that fermentation is in full swing.
After about three days, the sourdough should be ready to use, but it is good to remember to stir it gently, from top to bottom, to maintain aeration. If we notice that we are not using it immediately, we can transfer it to a jar with a lid and keep it in the refrigerator or, if we want to store it long-term, in individual portions in the freezer. It is important to measure the first portion with a 250 ml cup, as fermentation will change the taste of the sourdough depending on the storage time.
When we want to make bread, we take an amount of sourdough that fits in a 250 ml cup, and we feed the rest with a little sugar and 70-80 g of flour. We mix well and adjust the consistency with warm water or flour as needed. If we follow these steps and do not forget to care for the sourdough, we will have delicious bread with a sour taste, specific to sourdough bread, perfect for any meal. The last images illustrate how to feed the sourdough after we have used part of it, an essential process for maintaining the life and aroma of this wonderful fermentation.
Ingredients
3 sunny and warm days flour water sugar as much as you can take between 3 fingers glass bowl fine gauze