SOURDOUGH

Ingredients:

• Flour (buckwheat, rye, corn, whole wheat)

• Water

• Salt

Preparation:

Starter making:

1. Mix 50% of flour with 50% of water

2. Every day stir it and feed it with some flour and water (many times a day, so start with small quantities)

3. After some days at RT it’s gonna start bubbling, (you can start using it for baking)

4. Feed it with flour and water… don’t starve them!

5. Each time you use it, save some for the future. It can be stored in the fridge, if stored at RT it needs to be fed with water and flour. It can also be frozen or dried.

Sourdough bread baking:

1. Take the sourdough out of the fridge the day before and feed it (if not it is going to be more acidic)

2. Kneading (all the quantities are calculated from the amount of flour): mix 100% flour + 76% water + 20% of starter + 2.5% salt. Knead until the dough forms long filaments (15-20 min)

3. Resting time: 2-4h (depends on the temperature), fold every 30 min

4. Shape and score the dough

5. Resting, proofing time: 2-6h at RT or overnight at 3-10°C

6. Bake in the oven at 250°C for 20 min covered and then for 30 min uncovered (check it from time to time).

Fermentation tips:

The amount of starter you put depends on the temperature of the resting and the time you have for it.

You can bake it at a lower temperature for a longer time to have a thick crust or high temperature and short time for a thin crust (baguette, ciabatta, pizza).

If possible, bake with steam at the beginning to help the bread to rise and keep the crust soft.