The artisan bakery has regained strength, currently becoming a boom, for which the famous sourdough also takes center stage. Preparing your own natural yeast or sourdough at home is an unforgettable practice, both for the result and for the experience itself. Yes, many bakers, amateurs or professionals, are committed to a return to culinary purism. For this reason, we invite you to discover together with RecetasGratis everything about this ferment and live your own culinary experience by cultivating it. You will surely love it!
Discover with us what is and how to make homemade sourdough, fast, easy and with a spectacular result.
What is sourdough
The sourdough is a fermented paste, prepared from water and any type of flour. That is to say, it's an aged dough with the intention of taking advantage of it as natural yeast. The elaboration of this ferment is artisanal and consists of the cultivation of microorganisms (fungi), present in the air and in the natural yeast of the food, sustaining them from the sugars that the flours contain.
The duration of this yeast is infinite (it lasts even centuries), everything depends on the care you give it, thus being able to endure many generations in your family. Can you imagine Without a doubt, this ancient practice, said to have originated in the time of the Egyptians, can become your family culinary heritage.
Sourdough: traditional recipe
To always prepare sourdough for bread use whole flourl (either wheat, rye, spelled, etc.), alone or combined with other flour that is refined (wheat, rye, etc.). The use of an integral product favors the cultivation of microorganisms, unlike refined products. That said, let's go with the recipe to discover how natural and traditional sourdough is made:
Ingredients to make sourdough
- 200 g of wheat flour
- 200 g wholemeal rye flour
- 400 soft or bottle water (at room temperature, neither cold nor hot)
- A very clean bottle (better still sterilized)
Steps to make natural sourdough (for 5 days)
Day 1: to start you need:
- 25 g wheat flour
- 25 g whole wheat rye flour
- 50 g of soft or bottled water
- 1 sterilized bottle
Inside the jar, Mix all ingredients and then cover it with a clean canvas or cloth, the texture of which allows air to circulate. Natural yeast only needs to reproduce warm or temperate temperature, oxygen and sugars (which come from flour). Let the mixture ferment for 24-36 hoursAfter that time, you can start with the next step.
Day 2: add to the reserved preparation the same ingredients as the previous day and the same quantities. Ferment again for an additional 24 hours. At this point, you can already detect certain sensory characteristics of the ferment: acid aroma and some little holes (alveoli). We are making progress!
Day 3: keep using the same ingredients but doubling the quantity, leaving it like this:
- 50 g of wheat flour
- 50 g wholemeal rye flour
- 100 g of soft or bottled water
Before adding them to the dough, remove half of the mixture contained in the jar. Cover it again and wait 24 hours more.
Day 4: repeat the whole process of the previous day. By this time, you will notice a more intense aroma and an accelerated increase in the volume of the preparation. Rest the mixture for another 24 hours.
Day 5: again, perform the above procedure. 24 hours more and you will have your natural yeast!
Day 6: The sourdough will have already reached twice its volume, even more, so it will be ready to be used.
This is the traditional sourdough for bread, easy to make and with which you can make fluffy and delicious breads. With this same recipe you can make spelled sourdough, since you would only need to replace the rye flour with spelled flour. Once ready, don't miss these recipes:
- Sourdough bread
- Rye bread with sourdough
- Ciabatta bread with sourdough
Advice: Every time you feed the sourdough, stir.
How to make sourdough fast
Is there a quick and easy sourdough recipe? Yes, although traditional preparation is not difficult, there is an even simpler way. This culinary contribution is the brainchild of Bruno and Oliver, the French chefs in the "Boulangerie" program. Thanks to this recipe, you will have natural sourdough in just 2 days! Take note to know how to make sourdough at home in this faster and easier way:
- 1 l of water
- 2 kg of wheat flour
- 300 gs of rye flour
- 20 g of honey
Steps to make quick sourdough
- Pour half of the all-purpose wheat flour (1 kilo) into a large container and reserve the rest (1 kilo).
- Make a hole in the center (volcano type) and then add the rye flour, honey and half the water, that is, ½ liter (reserve the rest of the liquid).
- Knead until you get a homogeneous texture (smooth and soft).
- Cover the sourdough and let it rest for 48 hours in a warm place.
After time, incorporate the reserved ingredients in the sourdough or ferment (natural yeast) already rested. Knead again for a few minutes, until it forms a bun. You can now use sourdough!
How to make gluten-free sourdough
Yes, there is also gluten-free sourdough. The procedure is very similar to that used for traditional natural yeast, only change the flour, which in this case we will use rice flour. With that said, let's get started!
- 110 g of preferably mineral or filtered water
- 110 g of brown rice flour (preferably organic)
- 1 very clean glass jar (best sterilized)
Steps to make gluten-free sourdough
Day 1: to start the first day, you need:
- 50 g of brown rice flour
- 50 g of soft or bottled water
Pour the ingredients into the glass jar and mix them very well. Mark the bottle pointing to how far the mixture goes to have a reference. Leave the preparation to rest for 24 hours at room temperature and covered with a cloth. Remember that the mixture grows best in warm environments, so put the jar in a warm place.
Day 2: just stir the preparation and let it rest for another day, also at room temperature and covered. On this day, the first bubbles should appear, however, everything will depend on the temperature of the place where you live.
Day 3: add 25 grams of brown rice plus 25 grams of water. Since you started using a small amount of flour and water, don't remove anything this day. Let stand, under the same conditions of the previous day, for another 24 hours.
Day 4: You can already see certain characteristics in the sourdough: bubbles, an odor that resembles strong cheese and has doubled in volume. At this point, you should remove part of the mixture until reaching the same portion of day one. Then add 25 grams of the whole wheat flour plus 25 grams of water. You will see how the ferment grows and spreads rapidly, as its reproduction rate accelerates. Cover again and let the gluten-free sourdough rest for another day.
Day 5: Add 10 grams of brown rice flour and 10 grams of water to the mix. Wait a couple more hours, or until the sourdough is quite large and bubbly. Once you observe these characteristics, you can now use your natural gluten-free yeast.
- Always leave around 50 grams of natural sourdough inside the bottle for future preparations.
- Store the ferment in the fridge until you need it again and feed it every week.
Advice: Every time you feed the sourdough, stir.
Benefits of homemade sourdough
Now that you know how to make sourdough for traditional bread, quick sourdough and gluten-free sourdough, the most common types of sourdough, it's time to learn about their uses and benefits. Currently, many professional bakers or kitchen lovers have returned to the use of sourdough for the magnificent benefits it provides, both in the kitchen and in the body. Do you want to know what those attributes are? Here are the highlights:
- Improves the organoleptic qualities of bread (aroma, texture, size, smell, color and others). That is, it provides a wetter, fluffier crumb, crisper, darker crust, unique flavor and aroma.
- Preserves the nutrients of the bread. Bread prepared with sourdough needs a low temperature for cooking, which requires longer baking time and, consequently, retains much of its nutrients.
- Extends the durability of the final product. Breads made from sourdough don't get tough or moldy that fast and retain their flavor longer. This type of bread can last up to 5 days in good condition if you preserve it properly.
- Does not contain chemical additives and needs few ingredients. Definitely, a return to purist and naturist cuisine, which implies a healthier diet.
- Turn bread into a more digestible food due to two factors: the fermentation process and the longer baking time. On the one hand, during cooking gluten and phytic acid are decreased, making the bread more assimilable to the body. On the other hand, the microorganisms produced during fermentation favor the intestine.
- It is healthier. A bread prepared with sourdough does not require the use of fat, making it lighter.
- It favors diabetic people. The sourdough bread has a lower glycemic index than the one prepared with yeast.
- Each bread acquires personality. It is said that there are around 200 possible aromatic notes, both in the crust and in the crumb, when you use this natural ferment. Each sourdough has its personality, since there are variables that arise in the preparation process that give it particular characteristics.
- Provides a high quality end product. Yes, artisan bread, many times, far exceeds commercial products, due to all the points outlined above.
Having said all this, what are you waiting for to prepare sourdough at home?
How to preserve sourdough once done
Once you have your natural sourdough made, you should keep it properly to be able to feed it every time you use it and have it, like this, for many years. If you are a person who loves to prepare homemade bread and, therefore, you are going to use your sourdough daily, it is best to reserve the jar with the ferment inside in a place free of moisture and at room temperature. Now, if you plan to use sourdough from time to time, the best thing to do is keep it in the fridge tightly covered.
In the second case, you will have to remove the sourdough from the fridge an hour or two before preparing the bread to get it to reach room temperature.
On the other hand, keep in mind that you must feed the sourdough every week, even if you don't use it, to keep it alive and in perfect condition.
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