whole wheat sourdough starter | jernejkitchen
whole wheat
sourdough starter
Bread has always been probably one of my biggest challenges and pleasures at the same time.
makes
1
0
jar
preparation time:
5
0
days
<p>Bread has always been probably one of my biggest challenges and pleasures at the same time. A couple of years ago I discovered sourdough bread, which completely changed my life and my outlook on bread. I started researching, testing and creating my own recipes and since then, the journey keeps getting better and better. It doesn't take that much time to prepare, 5 minutes for 5 days and then you feed it every 14 days. If you take good care of it, it lasts a lifetime. It has to be stored in a cold place, a refrigerator and you can of course experiment with different flours.</p>
INGREDIENTS
makes
1
0
jar
preparation time:
5
0
days
day 1
day 2
day 3
day 4
day 5
METHOD
day 1
    In a glass jar combine the flour and water, using a wooden spoon. Mix well. Cover the jar loosely, using a cloth and let the mixture stand overnight at a room temperature.

TIP

You probably won't see nothing happen in the first 24 hours.
day 2
    In a glass jar combine the flour and water, using a wooden spoon. Mix well. Cover the jar loosely, using a cloth and let the mixture stand overnight at a room temperature.
day 3
    Repeat the process from the day before.

TIP

There should be some activity. Bubbles, some expansion and a sour aroma.
day 4
    Repeat the process from the day before.
day 5
    Repeat the process from the day before.
briefing
    After Day 5 the sourdough starter is already full of air bubbles. We can now begin to bake bread. If you don't feel like baking bread, store the starter in the refrigerator for up to 14 days, then add the same amount of flour and water as Day 1, so that it stays alive. Two days before you are going to bake bread, throw away 90% of sourdough starter, add 75g flour and 75g water, mix well, seal and let stand overnight at room temperature. The next day, add 75g flour and 75g water, mix well, seal and refrigerate overnight. Now your starter is ready to use.

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Baking bread is all about attention to detail.

This book booklet has only 16 pages, but we tried to combine as much details as possible, so that your bread will come out of the oven as delicious it can be.

Nothing makes us more excited and happy, that to see a recipe of ours has made its way into your kitchen.

Halfway to a delicious homemade pie

It's so simple to make and the best thing about is that it's flaky and buttery.