What is a sourdough


sourdough is a dough with active or reactivatable microorganisms (especially lactic acid bacteria and yeasts), which consists of flour and water and continuously generates acid. It serves baked goods as a leavening agent, acidifier and flavoring agent, keeps bread fresh longer, prevents mold and, in particular, makes rye flour bakeable.


Cookware [edit]

  • 1 screwable glass with a capacity of approx. 800 ml milliliters.


First approach

A stable sourdough can easily be brewed within 3–5 days. It is important to have sensible kitchen hygiene, a warm place for the approach, a little patience and three minutes of work per day.

A dough made in the morning should be thoroughly stirred every evening. If you set it up in the evening, please stir it in the morning.

On the second or third day, a noticeable bruising sets in, which can be accompanied by slightly unpleasant smells. This is normal and not cause for concern as long as the base does not show any visual signs of rot. By the fourth day, acidification should set in, the smell should clearly turn sour and the dough should be permeated with small bubbles. From this moment on, the starter can be baked and used as a sourdough. It is important that you keep a small amount (30–40 g) as a starting material for the next sourdough and keep it tightly closed in the refrigerator at the bottom and at the back. A sourdough should be prepared from these items once a week. During the first few tours, the ratio of yeast, lactic acid and vinegar bacteria stabilizes, which is why it is not a mistake to feed the sourdough daily for a few days at the beginning.

1st day [edit]

  • Thoroughly clean and dry the glass.
  • Mix 50 g flour and 50 g warm water (50 ° C) thoroughly.
  • Put the lid on and put the jar in a warm place. High places in the boiler room, above a heater in the living room or in the bathroom have proven effective. At room temperatures below 22 ° C, the oven, heated to 50 ° C and then switched off, is a good place.

2nd day [edit]

  • Stir 50 g flour and 50 g warm water into the dough.

3rd day [edit]

  • Stir 100 g flour and 100 g warm water into the dough.

From the 4th day [edit]

  • Discard half of the starter and stir in 100 g of flour and 100 g of warm water.
  • If the dough has risen a lot in the evening and has possibly collapsed, change the mixing ratio to 50 g mixture, 50 g flour and 50 g water.

Continuation [edit]

A small amount of the finished sourdough is retained as an item for the next sourdough and stored in the refrigerator. "Feeding", in technical jargon leadership, creates a new, ready-to-bake sourdough. The three simplest guides for 250 g of sourdough each are:

Detmold one-step tour [edit]

  • Mix 125 g of rye flour (1150) with 125 g of warm water and 10 g of topping.
  • Cover the dough and place in the oven for about 15-17 hours.
  • Switch on the lamp for the first three to five hours. The warmth of the lamp ensures that it is heated to around 30 ° C.
  • Turn off the lamp for the rest of the time. The falling temperature creates a good mixture of lactic and acetic acid bacteria in the dough.
  • The dough is ready as soon as it has risen well and bubbles appear on the surface.
  • Put another ten grams in the fridge as ASG for the next day of baking.

Berlin short tour [edit]

  • Mix 125 g of rye flour, 125 g of warm water and 25 g of topping.
  • Leave to mature in the oven for four hours with the lamp switched on.
  • The Berlin Kurzsauer requires a temperature of 35 ° C, which is why the results in the oven vary. The dough may need to mature longer.

The Berlin Kurzsauer is very mild, which is why a larger proportion of flour of around 50–70% should be acidified in the bread. Acidification means that a certain proportion of the rye flour (and this is all that matters) is processed into sourdough ("fully sour"). The rest of the flour is only mixed at the end together with the remaining ingredients (water, salt, spices, etc.) to make the actual main dough.

Mohnheimer Salzsauer Process [edit]

  • Mix 125 g rye flour, 125 g 48–50 ° C warm water, 25 g topping and 2.5 g salt, first dissolving the salt in the water, then stirring in the flour and finally adding the topping.
  • Let ripen for about 16 hours. After that, the sourdough can be processed for up to two days if it is stored at 20 ° C.

The Mohnheimer Salzsauer gives a mild and balanced aroma. Because the bacterial maturation is slightly inhibited, it is advisable to add some baker's yeast to the bread dough.

It applies to all processes that the sourdough is ready as soon as it has doubled its volume, has a (pleasantly) sour smell, is interspersed with bubbles and has a flat surface. The video shows a time-lapse shot of a very fast growing sourdough.

Basis for [edit]

Variants [edit]

  • Acquiring a ready-made starter culture in retail is difficult. A traditionally working baker shouldn't have any problem with some sourdough in a brought alongto fill clean glass.
  • Wheat sourdough
  • Italian Lievito madre is milder than the classic sourdough and makes it sticky in the oven. She gives z. B. Ciabatta and yeast pastries have a special taste.

Web links [edit]

Tips and tricks from Lutz Geißler with a long discussion on the topic.

Leaflets [edit]