Introduction to Sourdough Bread
Make sure that you put your beginner in a clean, preserving glass, that’s really very important. At the beginning, your starter is very sensitive to bacteria. You can stir the mixture in this pot, make sure you take the edges of the pot well. You leave this stuff about a day in front of the fridge, the hottest place in your house. Preferably with a temperature of over 20 degrees.
Day 2
"If you are just starting with a starter, you have to do it ‘strong’, this can take about four to eight days. To make it strong, we throw it about half away every day and feed it with new water and new flour – I always use Rye flour. If you have fed it, let it rest at room temperature for about 24 hours." You can put a line in the pot or bring an elastic band close to see how far your starter rice is. And do not turn the lid of your preserving glass on it so that some air can be added.
Day 3
On the third day you will see that your starter has probably doubled in volume. "A misunderstanding is that people now often think that they can start baking, but that’s really too early," "What you have to do now is to repeat the step of the second day: throwing away a part and then leaving for 24 hours."
Day 4
In principle, the third day is the last day you have to feed it before you start baking – if your starter is at least ready. The texture you are looking for: sticky with many air bubbles. "Many starters have a burglary by day 4. You only have to feed the starter as on the other days. At day 7-8 you will see that the activity is increasing again." To know if your starter is ready to bake, you can smell it for a moment. If you find that it is very acidic, he has only been too long. Then you have to repeat the process of the third day. If not, you are perfect and you can start.
Kneading the Dough
Is your starter ready? Then you can take half out of the pot – for example, you can do with the other pancakes, also delicious. Half that you use for your sourdough bread, mix with water. They add flour, which ensures a stretchy and airy dough. There is also a little whole flour. "I mix this with my Danish dough gardens and then let it rest for half an hour. Finally, I add salt. What you do afterwards is the dough with a stretch and folding and folding method: you stretch the dough carefully and then fold it again. Then let the dough rise for another 4 to 5 hours at room temperature.
Baking the Bread
Heat a cast iron pan in the oven before baking. After it was warmly warmed (at least 60 minutes), put your shaped bread in it. There they put on the lid and push it into the oven. "Your oven must be very hot. In fact, the desired temperature is about 270 degrees, but not every oven can be so high. If you have an oven up to 200 degrees, it will bake a bread, but the temperature is even higher." Bake your bread in the oven for 40 to 45 minutes. In the first 30 minutes, make this out with the lid and then with the lid. In this way the crust becomes nice brown.
Variations and Tips
The older your starter is, the better your bread will taste. Therefore, you can always feed your starter for a few days. After adding you put your mixture away for 24 hours and then you can bake it. For those who want to dive into the kitchen themselves, "It is good to know that they don’t need expensive cast -cast -Pan pan, even though people sometimes think. There are pans of 300 euros, and yes, they work fantastic, but with a pan of 40 euros they notice little difference." In addition, it is important to work precisely and not just freestyling with your schedule or ingredients. "Backing you can still work through feeling, but with a sourdough bread that really doesn’t work. You have to use a scale," "In the beginning I also saw a
