Sourdough is a from rye or wheat flour and water prepared dough for the production of breads & rolls. Lactic acid bacteria and yeasts are taken the fermentation. The produced CO² during fermentation aerates the dough and improves the flavor, taste and also the durability of the baked goods.
In today’s post I will show you how to make your own sour dough at home. Have fun!
Homemade: Homemade Sour Dough
Difficulty: Easy – Medium
Preparation Time: 5 days
Our Recipe rating:
Ingredients for about 400 grams of sour dough::
- 200 grams of rye flour
- 200 – 250 milliliters of lukewarm water
Required kitchen gadgets, helper & preparations:
- High vessel to whisk together water and rye flour
- Whisk or fork
- Kitchen towel
Instructions for the homemade sour dough:
Mix 50 grams of rye flour and approx. 60 milliliters of lukewarm water in a bowl. Close the bowl with a lid (or alternatively with cling film), wrap it in a kitchen towel and leave it to rest in a warm place (preferably next to a heater) for 24 hours.
The next day, add 50 grams of rye flour again, mix with a fork, then pour in lukewarm water and stir until the dough runs thickly off the fork. Then close it again and wrap it in a kitchen towel and place it in a warm place for 24 hours. On day 3, add another 50 grams of rye flour and approx. 50 milliliters of lukewarm water and stir until a smooth and thick dough is formed.
Then cover again and place wrapped in a warm place for another 24 hours. On the 4th day, stir in 50 grams of rye flour and 50 – 60 milliliters of lukewarm water for the last time and leave it wrapped and covered in a warm place for the last 24 hours.
Stir the sourdough again with a fork on the 5th day and then use it in the desired recipe. If you like, you can fill 100 grams of the sourdough you have made into a screw-top jar and store it in the refrigerator for the next sourdough batch. Have fun imitating!
Video Tutorial:
Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):