Looking for a project to do from home? Great sourdough bread starts with the perfect sourdough starter. Here is how to make your own:
Ingredients on day 1:
100 ml water 50 ml wholemeal flour
50 ml wheat flour
Ingredients on day 6:
200 ml water
100 ml wholemeal flour
100 ml wheat flour
1. Stir all the ingredients for day 1 together
2. Cover and leave to rest for 5 days
3. On day 6 you take 100 ml of your sourdough starter and mix with the ingredients for day 6
4. Cover and leave to rest overnight It takes a week from start to finish, but it is worth the wait
Looking for a shortcut? Our starter is available on Caviar here.
Use your sourdough to bake your own sourdough bread with this recipe from Ole & Steen innovation baker, Thomas Steinmann.
You will need:
25 g. sourdough
5 g. Fresh yeast
400 g. Cold water
15 g. Salt
500 g. Wheat flour
Mix it all together in a mixer, first slowly for 1 minute and then at maximum speed until the dough is smooth and even and gathered around the kneading hook and not sticking to the sides of the bowl.
Put the dough in a bowl smeared with a little oil and let it rest on the kitchen counter for half an hour. Then put the bowl in the fridge overnight.
Take the dough out of the refrigerator, leave it on the table while you turn the oven on. The oven should be set very hot- 500 degrees. Once the oven is ready, flip the dough out on a lightly floured table. Pull one side of the dough over the other, so the dough doesn’t stick. Cut rolls or a bread out with a dough spatula and transfer to a baking sheet with baking paper. Put the baking sheet in the oven and bake until the bread until the crust is crisp. Keep an eye on the color of the bread and turn the oven down a little if necessary. Bread usually takes 35 – 40 minutes and rolls between 12 and 15 minute
Caring for your starter
Feeding your sourdough will keep it fresh and alive. Start with 30 grams of sourdough starter, discard the rest. Add 100 ml of water, 30 grams of wheat flour and 30 grams of whole wheat flour. Stir, film, and leave on the kitchen table for 24 hours. Now you're ready to use your sourdough for baking.
Keeping your sourdough alive
When you don’t need your sourdough for baking, store it in your fridge. Keep it for 1 month before feeding it to keep it alive. When stored on your kitchen table, feed it once a week to make sure it stays alive and fresh. Always feed your sourdough 24 hours before using it.