I wanted to try sourdough baking for long – and actually I had tried it once before going to Italy (See the page ‘About the baker’), but somehow my creation back then didn’t seem quite right. I really wanted to learn from someone how the sourdough should actually look, feel and smell like. And now I know and I’m in love with it.
And a beloved child has many names – sourdough uses also the names “leaven” and “mother” (and “tamagotchi”). But to get started with it – this is what one needs for creating one;
– A lot of patience and time, it takes about 2 weeks before you get your sourdough in baking condition
– Clean utensils, wash all your equipment well to make sure your leaven won’t get contaminated with commercial yeast, mould or grease.
– And then you get to start;
150g Clean water, can be bottled
12g Real rye flour, organic is better
12g 12-14% protein white flour, organic is better
12g Organic raisins
24g Organig natural flavoured, fat-free yoghurt
210g Total amount (Don’t mind if it doesn’t match up, sourdoughs are living and therefore unique creatures)
Mix all ingredients in a see-trough tight-lid plastic container. I’d recommend you to use at least 1 liter container to allow your sourdough to have enough space to rise, even if you create more of it. Remember to measure the weight of your container before filling it up – this will help you later when feeding it. Try to avoid a can with too heavy lid, or it might ’cause your half empty can to fall while feeding the sourdough. And having experienced this, it’s not nice.
Scrape the leaven down from the edges leaving the container clean – otherwise the dried out sourdough will drop into your mixture later and create lumps. Close the lid and leave the mixture in room temperature (about 20-25°C degrees) for 24 hours.
And book the time for feeding it the next night!