This wheat sourdough like grandma made is perfect for white and fluffy breads, such as baguettes or mixed breads. Sourdough is usually made with rye. You can also make it with wheat flour, here are the instructions. Wheat flour type 1050 is particularly suitable here. The production process corresponds to that of rye sourdough.
Starting material made from wheat sourdough
If you don’t bake the same bread regularly, it’s better to keep a so-called starter. This means you don’t have to start from scratch every time you make bread. You can simply “inoculate” a new water-flour mixture and it will be ready for baking within 12-15 hours instead of 5 days.
Take to it 2-3 tbsp of your finished 5-day sourdough and put them in a separate glass. Keep this jar sealed in the fridge until the next time you bake it. Every now and then you have to Maintain supplies and refresh.
Learn more about the types of flour available.
Since yeast fungi don’t live indefinitely, you have to remove a small part of your starting material about every week and supply it with new flour and water so that it becomes fresh starting material.
If you want to bake with the starter
Take a small portion of your mixture with a spoon and place it in a bowl with 100 g flour and 100 g lukewarm water. After about 12-15 hours, covered and kept warm, you can bake delicious sourdough bread or rolls with this newly created sourdough (about 250 g).
Enough for: 250 g sourdough for 200 g flour
Durable: with ongoing care for years
Also try wheat sourdough made from yogurt and leftover bread and the great Lievito Madre.
Wonderfully airy wheat sourdough
Monitor stays on
- 400 G wheat flour, Type 1050
- 400 G lukewarm water
On shopping list Saved! To the recipe box
Day 2:
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Feed the dough after 24 hours: Stir the following into the sourdough: 100 g wheat flour and 100 g lukewarm water.
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Cover the bowl again and leave it in a warm place.
Day 4:
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Repeat “feeding” with 100g flour and 100g water.
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The dough is now bubbling vigorously and has a strong smell. This is normal and it has to be that way. Only if the dough turns black or molds, something has gone wrong and you have to throw the dough away and start over.
Original on oma-kocht.de from October 11, 2024
