{"id":2711,"date":"2010-12-04T19:07:59","date_gmt":"2010-12-04T18:07:59","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/2010\/12\/sauerteig-ansetzen\/"},"modified":"2018-04-03T08:07:23","modified_gmt":"2018-04-03T06:07:23","slug":"sauerteig-ansetzen","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2010\/12\/sauerteig-ansetzen\/","title":{"rendered":"Starting a Sourdough Starter"},"content":{"rendered":"<p>It has been month since I bake with sourdough the last time. I was always very busy and neglected my sourdough completely. The little glass in which I store the sourdough vanished somewhere in the depth of the fridge. Now, as the time gets more quite, I planned to bake with sourdough again. But when I opend the glas the dough looked not good and its smell was strange. I tried to reactivate the dough but it was beyond hope. I think I starved it to death.<\/p>\n<p>Lucky for me that I never had a close relationship to a batch of sourdough. I\u2019m not the kind of girl who gives its sourdough a name and a personality, for me it is just a mixture of different bacteria and yeasts. So my dead sourdough did not left me heartbroken at all but a little bit exited because now I had the change to do what I really love: Starting a Starter. It is really the most enthralling part of baking with sourdough. Seeing how the first bubbles are formed and the dough starts to rise, to realize how the smell change that\u2019s the right thing for a biologist.<\/p>\n<p>I love projects in my kitchen which bubble and ferment. And I always planned to post about starting a Sourdough starter. And so we start: Please take out your flour, we start a starter today.<!--more--><\/p>\n<h1><u>Sourdough Starter<\/u><\/h1>\n<p>Day 1 (evening)<\/p>\n<ul>\n<li>25g wheat, freshly milled<\/li>\n<li>25g Spelt, freshly milled<\/li>\n<li>100g flour Type 550<\/li>\n<li>150g water<\/li>\n<li>1g Malt(optional)<\/li>\n<\/ul>\n<p>Day 2 (evening)<\/p>\n<ul>\n<li>75g Starter from Day 1<\/li>\n<li>12,5g wheat, freshly milled<\/li>\n<li>12,5g Spelt, freshly milled<\/li>\n<li>50g flour Type 550<\/li>\n<li>75g water<\/li>\n<li>1g Malt(optional)<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Day 3 (morning)<\/p>\n<ul>\n<li>75g Starter from Day 2<\/li>\n<li>12,5g wheat, freshly milled<\/li>\n<li>12,5g Spelt, freshly milled<\/li>\n<li>50g flour Type 550<\/li>\n<li>75g water<\/li>\n<li>1g Malt(optional)<\/li>\n<\/ul>\n<p>Day 3(evening)<\/p>\n<ul>\n<li>75g Starter from Day 3 (morning)<\/li>\n<li>12,5g wheat, freshly milled<\/li>\n<li>12,5g Spelt, freshly milled<\/li>\n<li>50g flour Type 550<\/li>\n<li>75g water<\/li>\n<li>1g Malt(optional)<\/li>\n<\/ul>\n<p>Day4 &amp;5 (evening and morning)<\/p>\n<ul>\n<li>50g Starter<\/li>\n<li>50g flour Type 550<\/li>\n<li>50g water<\/li>\n<\/ul>\n<p>First Day:Mix Water with flour, ferment for 24 hours at 28\u00b0C.<\/p>\n<p>Second &amp; Third day: Mix Starter with flour and water, ferment for 24 hours at 28\u00b0C.<\/p>\n<p>Fourth &amp; fivth day: From now on we feed our Sourdough with with flour.\u00a0 Mix Starter with flour and water, ferment for 12 hours at 28\u00b0C. The dough should now be able to double its volume in this time span. If not, feed it for another two days like described for day 4 &amp; 5.<\/p>\n<p>Maintaining: When used regulary, feed the dough twice a day (morning and evening) with 50g flour, 50g Water and 25g Starter. For longer brakes store in the fridge.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>It has been month since I bake with sourdough the last time. I was always very busy and neglected my sourdough completely. The little glass in which I store the sourdough vanished somewhere in the depth of the fridge. Now, as the time gets more quite, I planned to bake with sourdough again. But when [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[27],"tags":[339],"class_list":["post-2711","post","type-post","status-publish","format-standard","hentry","category-starter-und-vorteige","tag-sauerteig"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2711","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=2711"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2711\/revisions"}],"predecessor-version":[{"id":21479,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2711\/revisions\/21479"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=2711"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=2711"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=2711"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}