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navody:reviving_dried_sourdough [2010/04/06 03:17]
127.0.0.1 external edit
navody:reviving_dried_sourdough [2012/10/18 20:28] (current)
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   * Stir in another 2 tablespoon of rye flour and 2 tablespoon of water. The fermentation will start about 24 - 48 hours after the initial soaking and then you’ll notice small bubbles in the batter.   * Stir in another 2 tablespoon of rye flour and 2 tablespoon of water. The fermentation will start about 24 - 48 hours after the initial soaking and then you’ll notice small bubbles in the batter.
   * Continue with twice daily feedings (always adding approx. equal amounts of rye flour and water) for a few days. First, stir the sourdough so that the air bubbles escape, then add so much flour and water that the total volume of the sourdough increases by approx. 2/3. Remember to move the sourdough into a bigger container as it will always more than double its volume between the feedings. Keep the container covered with a plastic foil to avoid getting a dry crust on the top of the sourdough (as it happened to me). It’s fun to mark the initial level of the sourdough on the side of the container after each feeding to observe the progress. ​   ​   * Continue with twice daily feedings (always adding approx. equal amounts of rye flour and water) for a few days. First, stir the sourdough so that the air bubbles escape, then add so much flour and water that the total volume of the sourdough increases by approx. 2/3. Remember to move the sourdough into a bigger container as it will always more than double its volume between the feedings. Keep the container covered with a plastic foil to avoid getting a dry crust on the top of the sourdough (as it happened to me). It’s fun to mark the initial level of the sourdough on the side of the container after each feeding to observe the progress. ​   ​
-  * After a few days you will have enough of a vital sourdough starter for baking. How much is enough? Depends on your recipe. For my wholegrain sourdough bread I use about 1 cup of mixed (meaning w/o bubbles) sourdough. About 2-3 tbs. of the sourdough ​go into the fridge to be used next time.+  * After a few days you will have enough of a vital sourdough starter for baking. How much is enough? Depends on your recipe. For my wholegrain sourdough bread I use about 1 cup of mixed (meaning w/o bubbles) sourdough. About 2-3 tbs. of the sourdough ​goes into the fridge to be used next time.
   * Confused? Have a look at a [[http://​www.breadtopia.com/​starter_instructions/​|video]]. There is plenty of good info on [[http://​www.breadtopia.com|this page]]. Some more English links are [[http://​www.kvaskovychleb.cz/​doku.php?​id=odkazy:​odkazy|here]].   * Confused? Have a look at a [[http://​www.breadtopia.com/​starter_instructions/​|video]]. There is plenty of good info on [[http://​www.breadtopia.com|this page]]. Some more English links are [[http://​www.kvaskovychleb.cz/​doku.php?​id=odkazy:​odkazy|here]].