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.

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*Recipe taken from the book “Le Larousse du pain” by Eric Kayser

(Photo credit: Pexel / Freepik)