Care and feeding of the sourdough. . .
👉The recipe: www.pappoustasos.com
Proportions of sourdough - flour:
The amount of leaven we add flour to the bread is 10-30%
for 100 g sourdough 900 g flour
in 300 g sourdough 700 g flour
This amount is a guideline and it is a matter of taste how much you add.
Carry out various tests and adjust the amount of sourdough to suit your taste.
For my whole wheat bread I used the following:
370g sourdough
320 ml lukewarm water
590g flour
18g salt
Ratio of water to flour is approx. 60%
That means: 1000 g flour 600 ml water
Light flour requires slightly less water.
If you want to make double the amount, double all the ingredients except the sourdough.
The 370 g of sourdough is enough for a double portion. If you still want to give your bread a more sour taste, you can add more.
Pre-dough preparation:
To bake bread tomorrow, take the starter out of the fridge this afternoon and leave it at room temperature until the evening.
Then dissolve the starter in 170 ml, 35° degree warm water.
Add 200g flour and mix well.
Cover it with foil and place it in a warm place at around 25° degrees for 10-14 hours.
The result will be our sourdough.
We take 370 g of it for our bread and put the rest in the jar and put it in the fridge for the next baking. This will be our freshly regenerated starter.
Feed starting material:
It will last about 10 days in a bowl or jar with a lid. To maintain its activity (if we shouldn't bake in between), we have to feed it every 8 to 10 days.
That means:
Remove half of the contents and replace with the same amount of water and flour.
For example, remove 100 g and add 50 g flour and 50 g water.
Mix well and leave at room temperature for 6-12 hours. Then put it back in the fridge.
If we bake bread (once in 10 days), feeding is not necessary.
Storage in the freezer:
You can freeze it in a glass jar.
To use it again, let it come to room temperature and add 2-3 teaspoons of flour and a little water. Stir and let stand at room temperature until bubbles appear. Now you can start making the pre-dough.
Storage in dry form:
Mix 200 g flour and 200 g water with the starter and leave to stand at room temperature for 24 hours.
Line a tray with baking paper and spread the dough thinly on it.
Allow to dry open at room temperature for 2-3 days.
Then break it into small pieces and pour it into a jar with a lid.
Store in a dark place outside the refrigerator.
To activate it again, take 1 tablespoon of flakes from the jar and mix with a little water to form a thick dough.
Let them stand for a while.
Then feed again with 50g flour and 50g water and your new starter is ready.
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