Make healthy and delicious sourdough yourself with simple instructions. Because sourdough bread has the necessary acidity and is light and fluffy, it tastes particularly good. So learn now how to prepare and feed sourdough. This is how the sourdough starter succeeds the first time.
Is sourdough healthy?
A sourdough made from rye provides you with lots of healthy fiber, vitamins, and minerals. These include vitamins B and E, iron, sodium, zinc, and folic acid, which is important for pregnant women. In addition, no artificial additives are necessary for the production of sourdough bread. Yeast is also avoided here. In addition, sourdough has a low glycemic index. This indicates the blood sugar-raising effect of foods containing carbohydrates. The low level of sourdough illustrates that blood sugar rises slowly after consumption. Since the important vitamins and minerals can also be better absorbed by the body, homemade sourdough is very healthy.
Instructions for making your own sourdough
Since sourdough is very healthy and well-tolerated, it is enjoying increasing obesity. So use our clever recipe for the right dough. You can feed this sourdough up to ten times. All you need is water and rye flour. Then mix these two components and in about three days you have the perfect sourdough with which you can bake delicious whole-food bread. But how exactly does it work? In the following video, you will find pictorial instructions for the sourdough starter. And below you will find detailed instructions.
1) Prepare the sourdough
To prepare the sourdough you have to mix the following ingredients into the dough and leave it to stand covered and warm overnight. The rest period should be at least 24 hours. After this time, the dough should form small bubbles. Important: the temperature must be around 25 degrees. But please make sure that no drafts or direct sunlight spoil the dough. In order for the fermentation of the dough to take place hygienically, you should leave the dough covered. This prevents bacteria from penetrating from the outside. Because the dough only needs heat, time, and rest. You can then move on to the next step.
- 100 g rye – grind it fresh yourself and use it
- Mix in 150g of water.
- or take 100 g rye flour and 100 g lukewarm water as described in the video instructions.
2) Lengthen sourdough
On the second day, you can extend the sourdough. Then add another 100 g rye, finely ground, and 150 g water. Then mix these ingredients into the already prepared base dough. The part still shows little change, since slight blistering or pink coloring usually only occurs after the 3rd day of fermentation. After the addition, the dough must have rest, warmth, and at least 24 hours to allow the fermentation process to progress.
Tip: Right from the start, you should mix the rye and water in a large enough bowl so that the sourdough can double in volume without spilling out of the bowl. Similar to yeast dough, each fermentation process needs space in the dough. The last step can follow after another 24 hours.
3) Feed sourdough
In the last step, you have to feed the sourdough again. Add another 150 g of finely ground rye and about 3 tablespoons of warm water. Since the dough piece is already slightly liquid, adding 3 tablespoons of water is sufficient. Then mix the entire dough again and then let it rest, covered, for 24 hours in a warm place.
After three days, when all three steps are complete, the sourdough should smell slightly sour and show up as slight pink discoloration. At the same time, the frothy bubble formation reflects the optimal fermentation process. Then the sourdough is ready and can be used as a basis for baking bread.
“Lock up” sourdough base
If this sourdough is now ready, you can lock a small part in a “glass”. It is best to close the jar tightly with a screw cap. After that, you can store it in the fridge. The sourdough lasts there for a few weeks and can later be used very well as a base for the next sourdough.
