Recipe for liquid wheat sourdough starter
The perfect wheat sourdough, made only from regular wheat flour, water, and 2 grams of yeast.
The sourdough is super easy to make, requiring only attention every 12 hours for 4 times. This will give you a potent mother dough, which you can actually use for the rest of your life.
Everyone loves sourdough bread, and here we have a recipe everyone can follow. The recipe can, among other things, be used for a sourdough focaccia, where we also have a recipe with video.
In my work with GastroFun PREMIUM, I am lucky to meet skilled food professionals, and here I have been taught by Kim Rosengreen, who, among other things, teaches sourdough courses, is a trained baker, and has taken a Masterclass in Sourdough.
Equipment
- Bowl
- Storage Container
Ingredients
Step 1
- 2 gram Yeast
- 140 gram Water
- 100 gram Wheat Flour
Step 2
- 242 gram Sourdough from step 1
- 125 gram Water
- 125 gram Wheat Flour
Step 3
- 492 gram Sourdough from step 2
- 250 gram Water
- 250 gram Wheat Flour
Step 4
- 992 gram Sourdough from step 3
- 500 gram Water
- 500 gram Wheat Flour
Instructions
Step 1:
- Since this sourdough recipe "only" uses plain wheat flour, it lacks some wild yeast that resides in the grains' husk. Therefore, we start the sourdough with a little yeast, and the sourdough will never see yeast again.
- The first phase involves making a wetter mixture than for the rest of the time. Basically, the yeast needs the glucose in the flour, and it can only absorb it when water is present.
- Lightly mix the yeast into the water. Stir the flour into the water and make sure all the flour is wet. It's okay if there are lumps.
- Pour into a 3-liter container and put the lid on. It should not close completely; it's easiest to secure it by only clicking two of the corners.
- Let it sit on the kitchen counter for 12 hours. If you have, for example, a district heating system in your house, place the container on top of it. The temperature will be fairly stable around 27 degrees Celsius (81 degrees Fahrenheit), which is an ideal temperature for the process.
- Now the yeast lacks glucose to live on, so the sourdough needs to be refreshed/fed. This is done by adding new flour and water.
- This can be done directly in the container, but it's a bit difficult to reach the edges since it's square. We recommend pouring the sourdough into a bowl and mixing it with water and flour.
- Pour the mixture back into the container and loosely place the lid on again (in the same way as in step 1).
- Let it stand on the kitchen counter for another 12 hours.
- Pour the sourdough into a bowl and add water and flour.
- Mix together and pour into a 5-liter container with a loose lid.
- Let it stand at room temperature for 12 hours.
- Pour the sourdough into a bowl and add water and flour.
- Mix together and pour into a 5-liter container with a loose lid.
- Let it stand at room temperature for 12 hours.
- The sourdough is now ready to use. We call it your mother sourdough, as it can be the only sourdough you'll use for the rest of your life.
- In general, the stronger (more potent) your sourdough is when it goes into the fridge, the better it will be when it's to be used again.
- As soon as it goes into the fridge, it goes dormant and can easily stay there for months. Even if it starts to separate in the container, you should never stir it before it needs to be used.
- When the sourdough needs to be used, it’s just about figuring out how much sourdough you need.
- The refreshment is done based on the principle of 20% sourdough from the fridge, 40% water, and 40% wheat flour.
- If the recipe calls for 250 grams, you just need to take 50 grams from your sourdough in the fridge and mix it with 100 grams of water and 100 grams of wheat flour.
- The mixture should stand on the kitchen counter for 8 hours and then it’s ready to use.
Notes
This sourdough can be used for the rest of your life. You may wonder what to do when you're running low on the sourdough from the fridge. Here's a good tip: when you reach the point where you have 400 grams left of your mother sourdough, just refresh it with 800 grams of water and 800 grams of wheat flour for 8 hours, then it can go back in the fridge.