One of my friends has been completely crazy about sourdough bread. She bakes bread and sweet rolls several times a week. For her baking, she uses standard flour, i.e. the one with gluten.
I, on the other hand, avoid gluten if possible. Although the blog has a lot of recipes for wheat flour cakes, I don’t always eat those. Often only my husband, our family and our neighbours have this pleasure.
As my friend constantly sends me photos of her baked goods I had no way out and had to make some sourdough on my own. On my first go I decided to make sourdough for sweet bread. This sourdough differs from standard ones in that it has honey in it. Honey soothes the taste of sourdough.
Before you start doing “your” sourdough starter you must know that time and patience will be at a premium. You can’t accelerate anything. Sourdough needs time to “mature”.
During the first days, the starter will give off a rather unpleasant smell. Don’t worry, it’s supposed to be that way. My husband was shocked when I put the jar to his nose. After a few days, the unpleasant smell will disappear, and in its place will be the characteristic smell of leaven.
My sourdough is already a few weeks old and I’ve managed to bake a few rolls with it. In the upcoming days I will share the recipe for one of these rolls with you.
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Day I: Pour 7.5 dag of flour into a fairly large jar, add 7.5 dag of lukewarm water and 1 tablespoon of honey. Mix. Cover the jar with gauze or a coffee filter. Set aside.
Day II: add 7.5 dag of flour and 7.5 dag of lukewarm water to the jar. Cover and set aside.
Day III: mix the sourdough and take out 15 dag from it. Add 7.5 dag of flour and 7.5 dag of lukewarm water. Mix, cover the jar and set it aside.
Day IV: mix the sourdough and take out 15 dag from it. Add 7.5 dag of flour and 7.5 dag of lukewarm water. Cover and set aside.
Day V: mix the sourdough and take our 7.5 dag from it. Add 1 tablespoon of honey, 7.5 dag of flour and 7.5 dag of lukewarm water. Cover the jar and set it aside.
Day VI: do not mix it. First, remove the water that is on the surface of the sourdough and remove enough sourdough with it that together they weigh 7.5 dag. Then add 7.5 dag of flour and 7.5 dag of lukewarm water.
Day VII: remove 7.5 dag from the sourdough. Add 7.5 dag of flour and 7.5 dag of lukewarm water.
My sourdough was ready for use on the eighth day. If yours is not yet as it should be, repeat the step of the seventh day each day until the starter is ready.
I used white rice flour. You can go for any flour – of course, it does not have to be gluten-free one. If you do not intend to bake gluten-free bread, any type of flour will do for the sourdough. In the past, I also made sourdough from other flours, but I liked the white rice flour the most. It makes the sourdough light and it was ready quickly.
The sourdough in the recipe has honey in it, because I used it to bake sweet bread. If you want to bake bread use the same ingredients but exclude the honey.
You don’t have to go for 7.5 dag of flour and 7.5 dag of water. You can reduce or increase your amounts as you wish but it is very important, however, that the amount of flour always equals the amount of water.
The jar in which you keep the leaven cannot be hermetically closed. Air must be able to reach the leaven. A nice way to do this is to use a coffee filter and fix it on the jar with a rubber band instead of a lid.
Sourdough should be kept at room temperature, i.e. between 21.5 and 22 degrees Celsius.
Sourdough must be “fed” every day. If you do not intend to bake bread every day, store the sourdough in the fridge. Before putting in the fridge, the sourdough must be “fed” with a fixed amount of ingredients. Let it stand for an hour then close the jar and put it in the fridge. The day before baking, remove the jar from the fridge.
Do you like gluten-free goods? If so, try our recipe for Gluten free apple oat bars.
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