Some days ago I had to sent some sourdough per mail. That is easy when the sourdough is mixed with a lot of flour to form dry crumbs – the German name for this is “Krümmelsauer” while it is called “Gerstl” in Austria. The crumbs should be as dry and fine as possible. This reduce the amount of water and put the microorganisms to hibernation. In this state there is nearly no fermentation going on.
Reactivation is easy as well. Mixing the “Krümmelsauer” with water and waiting until the first bubbles are showing. And as I realised that I never showed this kind of sourdough conservation on the blog, I made a double batch. One halve I sent to Berlin, the other one I kept for three days on the counter to simulate the enviroment during mailing. Then I mixed the sourdough crumbles with water and as my sourdough is quite active I saw the first bubbles after one hours already. I let the mixture ferment for another five hours, then I used it to start a sourdough. And this sourdough doubled its volume easily overnight.
Making a Krümmelsauer
- 20g Sourdough(Rye or Wheat, 12 hours after refreshing)
- 80g flour(rye or wheat, depending on the sourdough)
Mix the sourdough with the flour to fine, dry crumbles. Fill in a glass and keep in the fridge for 4-8 weeks. Alternatively use for sending by mail, it can survive easily for about 3-5 days at room temperature.
Reactivating a Krümmelsauer
- 50g Krümmelsauer
- 50g Water (25-30°C)
Mix Krümmelsauer and water. Let ferment until bubbles are forming, needs about 2-6 hours at room temperature. Now you can use it to start a sourdough.