{"id":10784,"date":"2016-01-20T09:53:15","date_gmt":"2016-01-20T08:53:15","guid":{"rendered":"https:\/\/ichkocheheute.de\/?p=10784"},"modified":"2023-12-14T10:07:09","modified_gmt":"2023-12-14T09:07:09","slug":"sauerteig-selber-machen-herstellen-homemade-sour-dough","status":"publish","type":"post","link":"https:\/\/ichkocheheute.de\/en\/2016\/01\/20\/sauerteig-selber-machen-herstellen-homemade-sour-dough\/","title":{"rendered":"Homemade Sour Dough"},"content":{"rendered":"

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Sourdough is a from rye or wheat flour and water prepared dough for the production of breads & rolls.<\/a> Lactic acid bacteria and yeasts are taken the fermentation. The produced CO\u00b2 during fermentation aerates the dough and improves the flavor, taste and also the durability of the baked goods.<\/p>\n

In today’s post I will show you how to make your own sour dough at home. Have fun!<\/p>\n

Homemade:<\/strong> Homemade Sour Dough<\/span>
\nDifficulty:<\/strong> Easy – Medium
\nPreparation Time:<\/strong> 5 days
\nOur Recipe rating:<\/strong>
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\"Homemade

Homemade Sour Dough<\/p><\/div>\n

Ingredients for about 400 grams of sour dough:<\/span>:<\/strong><\/p>\n

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  • 200 grams of rye flour<\/span><\/li>\n
  • 200 – 250 milliliters of lukewarm water<\/span><\/li>\n<\/ul>\n

    Required kitchen gadgets, helper & preparations:<\/strong><\/p>\n

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    • High vessel to whisk together water and rye flour<\/li>\n
    • Whisk or fork<\/li>\n
    • Kitchen towel<\/li>\n<\/ul>\n

      Instructions for the homemade sour dough:<\/strong><\/p>\n

      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.<\/p>\n

      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.<\/p>\n

      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.<\/p>\n

      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!<\/p>\n

      Video Tutorial:<\/strong><\/p>\n

      Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):<\/p>\n