{"id":12472,"date":"2015-05-23T18:44:22","date_gmt":"2015-05-23T16:44:22","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=12472"},"modified":"2025-09-16T09:54:40","modified_gmt":"2025-09-16T07:54:40","slug":"brotbacken-fr-anfnger-xi-sauerteig-ansetzen","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2015\/05\/brotbacken-fr-anfnger-xi-sauerteig-ansetzen\/","title":{"rendered":"Bread baking for Beginners XII: Rising a sourdough"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" style=\"padding-top: 0px; padding-left: 0px; margin: 5px; padding-right: 0px; border-width: 0px;\" title=\"Sauerteig\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2015\/05\/Sauerteig.png\" alt=\"Sauerteig\" width=\"600\" height=\"403\" border=\"0\" \/><\/p>\n<p>The oldest method to rise a bread is using sourdough. As soon as water is mixed with flour, yeasts and lacto bacteria which can be found in the flour starts to proliferate. Soon the first bubbles can be observed which is a sign of the microorganism activity. The microfauna starts to stabilize. In Spelt and Wheat sourdough the dominating species are the same, while in rye sourdough other bacteria species are predominant. The is the reason why rye sourdough is more sour than a wheat or spelt sourdough.<\/p>\n<p><!--more--><\/p>\n<h1><\/h1>\n<p>To build a sourdough starter you need only a few things: whole grain flour, water, a 500 ml jar, a spoon, a balance, warmth and time. The method how a starter is build can differ. It is important to understand that there is no ultimate method and that there are different ways which will all reach the aim at the end. The method I show you here is one that works very well for me for several times already. You can use either one flour (as shown in this post) or a mixture of different grains (see<a href=\"https:\/\/www.hefe-und-mehr.de\/en\/2010\/12\/sauerteig-ansetzen\/\"> here<\/a>).<\/p>\n<p>While building the starter it is necessary to trash a part of the culture during feeding. I know that many people don\u2019t like to waste food, and I don\u2019t like it either. But this is the only way to prevent ending up with 1 kg of ripe sourdough at the end of the process. I cut the amount of flour already back to a mininum, so you only need 180g of flour to build the starter.<\/p>\n<p>The Sourdough develop best when the it is risen at warm temperature of about 25\u00b0C. It is a good idea to take a thermometer and test different places in the house to find the one with the optimal temperature. This can be:<\/p>\n<ul>\n<li>next to the heater<\/li>\n<li>in the oven\/microwave with the light turned on<\/li>\n<li>under the sink next to the water heater<\/li>\n<li>putting hot water bottle in a cooler<\/li>\n<li>putting a hot water bottle in a basked, and covering it with a blanket<\/li>\n<\/ul>\n<h1><u>Rising a Sourdough Starter<\/u><\/h1>\n<p>The ingredients need for a rye sourdough can be found in brackets. On the picture the left jar (with straight sides) contains the wheat sourdough while the right jar (with rounded sides) contains the rye sourdough.<\/p>\n<h1><img loading=\"lazy\" decoding=\"async\" style=\"float: none; padding-top: 0px; padding-left: 0px; margin: 5px auto; padding-right: 0px; border: 0px;\" title=\"DSC_5516\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2015\/05\/DSC_55161.jpg\" alt=\"DSC_5516\" width=\"300\" height=\"201\" border=\"0\" \/><\/h1>\n<p><strong>1. Day in the morning<\/strong><\/p>\n<ul>\n<li>30g Whole wheat flour( or Whole rye flour), use organic flour, if possible<\/li>\n<li>30g Water (30\u00b0C)<\/li>\n<\/ul>\n<p>Mix water with flour, cover the jar with a lit and place it on a warm (~25\u00b0C) place.<img loading=\"lazy\" decoding=\"async\" style=\"float: none; padding-top: 0px; padding-left: 0px; margin: 5px auto; padding-right: 0px; border: 0px;\" title=\"DSC_5618\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2015\/05\/DSC_56181.jpg\" alt=\"DSC_5618\" width=\"300\" height=\"201\" border=\"0\" \/><\/p>\n<p><strong>2. Day in the morning<\/strong><\/p>\n<ul>\n<li>30g Sourdough starter from the day before<\/li>\n<li>30g Whole wheat flour( or Whole rye flour), use organic flour, if possible<\/li>\n<li>30g Water (30\u00b0C)<\/li>\n<\/ul>\n<p>After 24 hours you can see the first bubbles in the sourdough. Sometimes the sourdough already doubles its volume. All of this is normal. Now take 30g of the sourdough for the feeding, discard all the rest. Mix the starter with flour and water, cover it and place it again at the warm place (25\u00b0C).<img loading=\"lazy\" decoding=\"async\" style=\"float: none; padding-top: 0px; padding-left: 0px; margin: 5px auto; padding-right: 0px; border: 0px;\" title=\"DSC_5626\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2015\/05\/DSC_56261.jpg\" alt=\"DSC_5626\" width=\"300\" height=\"201\" border=\"0\" \/><\/p>\n<p><strong>3. Day in the morning<\/strong><\/p>\n<ul>\n<li>30g Starter from the day before<\/li>\n<li>30g Whole wheat flour( or Whole rye flour), use organic flour, if possible<\/li>\n<li>30g Water (30\u00b0C)<\/li>\n<\/ul>\n<p>Mix the starter with flour and water, cover it and place it again at the warm place (25\u00b0C). Still everything between some bubbles and doubling it volume is normal.<\/p>\n<p><strong>3. Day in the\u00a0 evening<\/strong><\/p>\n<ul>\n<li>30g Starter from morning<\/li>\n<li>30g All purpose flour( or Whole rye flour), use organic flour, if possible<\/li>\n<li>30g Water (30\u00b0C)<\/li>\n<\/ul>\n<p>Feed the starter again with flour and water, cover it and place it again at the warm place (25\u00b0C).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" style=\"float: none; padding-top: 0px; padding-left: 0px; margin: 5px auto; padding-right: 0px; border: 0px;\" title=\"DSC_5697\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2015\/05\/DSC_56971.jpg\" alt=\"DSC_5697\" width=\"300\" height=\"201\" border=\"0\" \/><strong>4. Day in the morning<\/strong><\/p>\n<ul>\n<li>30g Starter from last feeding<\/li>\n<li>30g All purpose flour ( or Whole rye flour), use organic flour, if possible<\/li>\n<li>30g Water (30\u00b0C)<\/li>\n<li><!--EndFragment--><\/li>\n<\/ul>\n<p>Mix the starter with flour and water, cover it and place it again at the warm place (25\u00b0C).<\/p>\n<p><strong>4. Day in the evening<\/strong><\/p>\n<ul>\n<li>30g Starter from last feeding<\/li>\n<li>30g All purpose flour ( or Whole rye flour), use organic flour, if possible<\/li>\n<li>30g Water (30\u00b0C)<\/li>\n<li><!--EndFragment--><\/li>\n<\/ul>\n<p>Mix the starter with flour and water, cover it and place it again at the warm place (25\u00b0C). It should now double its volume until in 12 hours. If it do not, continue feeding using the Feeding instructions of Day 4 until it can double its volume.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The oldest method to rise a bread is using sourdough. As soon as water is mixed with flour, yeasts and lacto bacteria which can be found in the flour starts to proliferate. Soon the first bubbles can be observed which is a sign of the microorganism activity. The microfauna starts to stabilize. In Spelt and [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20910,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[8,7,27],"tags":[47,394,323,339,392],"class_list":["post-12472","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brotbacken-fuer-anfaenger","category-theroie","category-starter-und-vorteige","tag-anfaenger","tag-wie-mache-ich","tag-roggen","tag-sauerteig","tag-weizen"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12472","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=12472"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12472\/revisions"}],"predecessor-version":[{"id":20909,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12472\/revisions\/20909"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20910"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=12472"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=12472"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=12472"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}