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alaioana.com

Sourdough starter

servings:
preparation time: 7 days
baking time: -
difficulty: medium

Ingredients

About

There are already very many recipes for sourdough on the internet and all of them are very good. Nevertheless, I will also write the recipe I've learned from Diana @cantboilanegg, as she taught me a different version as the one written on her blog. Another reason why I will write the recipe in my style, is because each person has a different art of explaining something, and it may be my way can be good for some of you there. Also, when my dear friends ask me about it, I can just send this link :P

Nutrition Information

per 100g
169 kcal
Carbs
33.6 g
Protein
5.7 g
Fat
0.6 g

Instructions

The sourdough needs around 7 days until is ready and you need to make sure that you have time every day 5-10 minutes for it.
The first 3 days you have to feed it once per day and starting the fourth day, you will feed it once in the morning and once in the evening.
Also important is to have a room temperature at least 21 degree and to keep it in a place where the temperature doesn't fluctuate much.
If there is not so warm in your place, warm the water to be around 30 degrees before using it.

It is important to feed the dough at the same time. You choose the most convenient time for you. For me it was 6:30 am in the morning and when I had to feed it twice per day it was 6:30 a.m. and 6:30 p.m. (18:30). Adapt as it suits you!

Everything is measured in grams, including the water.

Let's start!

Day 1

  • 10 g rye flour

  • 10 g wheat flour

  • 20 g still water

Mix very good with a spoon, push with the spoon all the dough to the bottom of the jar and put the lid on the glas without screwing it. Mark with a line the glas, at the place where the dough hight is.

It most probably, after this day, you won't see much, so don't expect much yet.

Day 2

We are using the second glas we have prepared and we put in:

  • 10 g from the dough we made the day before

  • 10 g rye flour

  • 10 g wheat flour

  • 20 g still water

This is 1:2:2 proportion.

Mix very good with a spoon. You shouldn't see any tray of flour. Push with the spoon all the dough to the bottom of the jar and put the lid on the glas without screwing it. Mark with a line the glas, at the place where the dough hight is.
Leftover dough from the previous day can be discarded and the jar cleaned for the next feeding.

Day 3

You may see some activity already. If yes, congratulations! If not yet, don't worry and trust the process!
Same procedure as the second day. We are using the clean glas we have prepared and we put in:

  • 10 g from the dough we made the day before

  • 10 g rye flour

  • 10 g wheat flour

  • 20 g still water

We have 1:2:2 proportion.

Mix very good with a spoon. Make sure all the flour is mixed with the water. Push with the spoon all the dough to the bottom of the jar and put the lid on the glas without screwing it. Mark with a line the glas, at the place where the dough hight is.
Leftover dough from the previous day can be discarded and the jar cleaned for the next feeding.

Day 4 - feeding 1

You should see activity already. If not yet, you should check what could be the reason, correct the issue and continue feeding the dough. You can also contact me and I would be glad to help you!
Almost the same procedure as on the third day.

Starting with day 4 we will feed the dough 2 times per day: in the morning and in the evening, 12 hours apart.
We are using the clean glas we have prepared and before starting, we weight the glas and write on it the weight of the glas. Starting this moment, we are not changing the glas anymore. If something happens and you need to change the glas, is also ok to change it.

We put:

  • 10 g from the dough we made the day before

  • 10 g rye flour

  • 10 g wheat flour

  • 20 g still water

We have 1:2:2 proportion.

Mix very good with a spoon. Make sure all the flour is mixed with the water. Push with the spoon all the dough to the bottom of the jar and put the lid on the glas without screwing it. Mark with a line the glas, at the place where the dough hight is.
Leftover dough from the previous day can be discarded and the jar cleaned.

Day 4 - feeding 2

The dough is raising much faster now and it should have doubled the hight.

This time we take the extra dough out of the glas. We know how much is the jar weighting so we take out dough until 10 g is left(to make sure) and then add:

  • 10 g rye flour

  • 10 g wheat flour

  • 20 g still water

Mix very good with a spoon. Make sure all the flour is mixed with the water. Push with the spoon all the dough to the bottom of the jar and put the lid on the glas without screwing it. Mark with a line the glas, at the place where the dough hight is.

Day 5 - feeding 1

Repeat the same procedure as Day 4 feeding 2

Day 5 - feeding 2

Repeat the same procedure as Day 4 feeding 2

Day 6 - feeding 1

Repeat the same procedure as Day 4 feeding 2

Day 6 - feeding 2

Repeat the same procedure as Day 4 feeding 2

Day 7 - feeding 1

Repeat the same procedure as Day 4 feeding 2

Day 7 - feeding 2

Your dough should be ready now for baking bread. and this will be the last feeding before baking. And here is the moment where Diana taught me something different than it is on her blog. In order to have a more stable not so environment sensitive dough, you can change the proportion from 1:2:2 to 1:2:3.

Also, the quantity of sourdough you have is only for obtaining the sourdough, because discarding so much, I don't like wasting the products. This is why now you need to make a bigger quantity of sourdough. Both of the proportion recipes are very good and both work great. I'm using the 1:2:3 version and also because I need at least 50 g of sourdough for one bread, we need to increase the amount of flour.

We take a clean jar this time and put:

  • 20 g sourdough

  • 40 g still water

  • 20 g rye flour

  • 40 g wheat flour

It is harder to mix it well but keep mixing until you see no tray of flour. Believe me, it is enough water and it can be mixed with the spoon without issues.

Let the sourdough for 12 hours raise or until it doubled it's hight and either use it for bread or put it in the fridge for 5-7 days until you take it out to feed it again.

If you plan to bake a bread

Keep 20 g in the glas, add 40 g water and 60 g flour as we did before, let it raise for 12 hours and then put it in the fridge, this time screwing the lid.

When you bake the next time, take the sourdough from the fridge 24 hours before starting to make the dough for the bread. Why is that? you should feed the sourdough 2 times before baking in order to have a strong sourdough.

At this level you can use the discard to make buns or pizza because it is strong enough.

Do not forget!

  • feed your sourdough at least once per week

  • never use the whole sourdough, but keep 20g in the glas and continue feeding it

Optional: send me pictures with your results! I would be so happy to hear from you!

Here you have some pictures with my first sourdough adventure :)