Sourdough is part of our culture. Its creation begins when water and flour come into contact, and the wild yeast and bacteria naturally present in the flour and environment start to appear. Depending on the time and ambient temperature, the yeast and beneficial bacteria in the flour begin to multiply. Once fermentation starts, the sourdough is fed many times at short intervals to create a strong \u201cstarter.\u201d The sourdough produces carbon dioxide, which helps the bread rise. When there is a healthy starter that ferments well, it can be used to make any type of sourdough (white, country-style, rye). The bread matures slowly and gradually thanks to the sourdough. We can control the dough\u2019s rise according to our schedule, whether in a warm environment or in the refrigerator for the next day.<\/p>\r\n
Sourdough Preparation Stages<\/strong><\/p>\r\n Process for Making the \u201cStarter\u201d (Duration: 4 Days)<\/strong><\/p>\r\n Day 1<\/strong> Day 2<\/strong> Day 3<\/strong> Day 4<\/strong> Tip:<\/strong> By the fourth day, some activity should be visible in the mixture. If not, repeat the Day 4 procedure. Rye flour is used because it contains more and better enzymes, which help the fermentation process speed up.<\/p>\r\n At this point, the starter is ready, and we can begin feeding it to create the desired sourdough (white, country-style, rye, whole wheat).<\/p>\r\n Feeding the Starter<\/strong><\/p>\r\n There is no strict rule for feeding the starter, but it should become a daily habit. It\u2019s important to understand how it works: fermentation develops faster in warmth and slows down in cooler conditions. To begin feeding, take 25% of the starter and add 100% of the flour of your choice and 100% water to create a fluid sourdough. If desired, you can use 25% starter, 100% flour, and 80% water for a slightly thicker consistency.<\/p>\r\n It\u2019s important to note that excessive heat can weaken the sourdough. If this happens, simply add equal parts flour and water, mix, and let it rest for 2 hours to reactivate the fermentation. After that, it can be incorporated into the dough as usual.<\/p>\r\n Sourdough pH<\/strong><\/p>\r\n The optimal pH range for sourdough is 3.7\u20136. This can be measured with a pH meter. A higher pH indicates a lower acidity.<\/p>\r\n Storage and Maintenance of Sourdough<\/strong><\/p>\r\n First and foremost, always handle sourdough under strict hygiene conditions. All containers must be thoroughly washed and wiped with vinegar to neutralize bacteria. Always keep the sourdough covered to protect it.<\/p>\r\n Tip:<\/strong> Sourdough can be dried for emergency use. For example, if you miscalculate your starter and need more later, you can preserve it. To dry sourdough, spread a small amount on parchment paper, leave it in a warm place to dry, then crumble and store it in a clean jar. To reactivate, add water at 30\u201335\u00b0C. This method can also be applied to the starter to have a dried version on hand.<\/p>\r\n Types of Sourdough<\/strong><\/p>\r\n There are many types of sourdough. Examples include traditional sourdough made with basil, yogurt, milk, fruits, or onion. The most common types are sponge sourdough, Poolish (with a small amount of yeast), and Biga (with yeast).<\/p>\r\n Properties of Sourdough<\/strong><\/p>\r\n When making bread with sourdough, it is responsible for:<\/p>\r\n Although sourdough can be a complex process requiring attention and care, it is worth trying because it produces unique breads that can differentiate your products and create more loyal customers.<\/p>\r\n At Louli Mills<\/strong>, for seven generations, we have always supported professionals in the industry, aiming for continuous education, development, and updates. Subscribe to our newsletter here to be the first to receive useful articles, industry news, and information about recipes and products that interest you!<\/p>","protected":false},"author":4,"featured_media":2200,"template":"","class_list":["post-4476","useful_articles","type-useful_articles","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\n\r\n\t
\r\nThoroughly wash and sterilize a glass jar. Add 50\u202fg of rye flour (type 997) and 100\u202fg of water at 30\u201335\u00b0C. Mix well and leave in a warm place for one day without a lid.<\/p>\r\n
\r\nAdd 50\u202fg of rye flour (type 997) and 100\u202fg of water at 30\u201335\u00b0C to the previous mixture. Mix well and leave in a warm place for one day with the lid loosely placed on top.<\/p>\r\n
\r\nAdd 50\u202fg of rye flour (type 997) and 100\u202fg of water at 30\u201335\u00b0C to the previous mixture. Mix thoroughly and leave for one day.<\/p>\r\n
\r\nAdd 50\u202fg of rye flour (type 997) and 100\u202fg of water at 30\u201335\u00b0C to the previous mixture. Mix thoroughly and leave for one day.<\/p>\r\n\r\n\t