Prepare sourdough
If you do not want to eat chemical bread from the bakery or the supermarket every day, you only have to bake your own bread. But how? With ner ready-mix? That comes out the same.
And then they come, the incompatibilities. That does not have to be. You can also bake your own bread without any chemicals. The ingredients are available from the health food store or from a mill nearby.
And now the recipe:
What do you need?
- Flour (1150 rye flour and a little 1050 wheat flour)
- water
- A large bowl and a mixing spoon
- Then nothing
Oh, time. A lot of work? No. At least not to make a proper sourdough.
Here we go
- You make so 200 g of flour (preferably 90% rye and 10% wheat) in the bowl.
- Then LAUWARMES water on it.
- Now stir it through until there is a thin dough. And now? Nothing.
- There comes a clean dishcloth on it and down on the windowsill. One day.
- The next day you stir in a few spoonfuls of flour. Again 90/10.
- Stir well and add another sip of lukewarm water.
- Again so much that the dough is thin.
- The same on the third day.
- And on the fourth day.
- And on the fifth day.
- If in between a crust forms on it, that does not matter. Simply stir.
- Finished? Do you know mans? Very easy to verify. Nose over it. If it smells really "sour", then the Sauereig is ready - provided he throws cute, small bubbles.
- Then you can "bake it". How that works, I'll tell in the next tip.
Short explanation why this works
- In the air are spores of yeasts and also lactobacilli.
- Of course they come from the air of the kitchen in the flour mixed with water.
- If the temperature (room temperature) is correct, then bacteria and yeasts multiply almost abruptly in the flour-water mixture.
- The yeasts ensure that the dough later "rises", the lactic acid ensures the preservation and the pleasant "sour" aroma of our bread.
- Since bacteria and mushrooms need a lot of food, you have to "feed" the sourdough every day. That's why every day some flour comes in the sour. And water. More does not need.
If you bite the sourdough, you pick up a small portion of it - for the next bread. It keeps itself in the fridge for a week, but you can also freeze it or dry it.
For this you take baking paper and strokes the sour thin on it. So you can pick it up for a long time and need only three for a new instead of five, six days.
Everything understood? I guess so. And now have fun with the first attempt to bake a bread WITHOUT chemistry!
