A sourdough is a natural fermentation agent used in baking to make dough rise. Made from a mixture of flour and water, it develops thanks to wild yeasts and lactic acid bacteria naturally present in the air and ingredients. This fermentation process gives sourdough its special properties: it adds a slightly acid taste, improves the texture of bread by making it softer, and makes it easier to preserve. Compared with industrial yeast, sourdough produces a slower fermentation, contributing to unique aromas and complexity. Liquid sourdough generally takes four days to prepare.
Ingredients
For 100 g of sourdough*
- 140 g organic rye flour T 80, 130 or 170, 240 g water at 30°C (86° F)
- 100 g wheat flour T55 or T65
- 10 g honey (or malt)
Preparation
Day 1
In a bowl, mix 20 g rye flour with 20 g water and add 5 g liquid honey (or malt).
Cover with a cloth and leave for 24 h near a source of heat.
Stir again if the sourdough forms a crust.
Day 2
Bubbles have formed on the surface.
In a larger container, mix 40 g rye flour, 40 g water and 5 g honey (or malt).
Then stir in the previous mixture. This operation is called “refreshing the sourdough”. Cover with a cloth and leave to ferment for 24 h.
Day 3
The mixture “bubbles” and works.
In an even larger container, mix 80 g rye flour and 80 g water.
Stir in the previous mixture.
Cover with a cloth and leave to ferment for 24 h.
Day 4
Add 100 g wheat flour and 100 g water, then mix.
The “tout point” sourdough is ready to use. It has the consistency of thick pancake batter.
Store the sourdough in a glass jar, with the lid on, but not closed, so that it’s always in contact with the air. The jar can be sealed to keep it refrigerated for longer periods.
To order your French flours, click here
*Recipe taken from the book “Le Larousse du pain” by Eric Kayser
(Photo credit: Pexel / Freepik)