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Baking with sourdough
When preparing the sourdough
is it correct that we first prepare the sourdough starter then after 24 hours
only take 50grams of it and add 80ml of water and 50gm of flour and repeat that for the next 6 days… did I understand that correct so we discard the rest of the sourdough starter?
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4 Replies
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Level:
Scoolinary Team
Hi there Khaloud
Thanks for reaching out. I’m looping in @sussan_scoolinaryteam here — she’ll be able to help you more specifically with your question.
Have a lovely day!
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Level:
Scoolinary Team
Hi Khaloud.
Yes, you understood correctly! The procedure is as follows:
Day 1: Mix 80 g of warm water (30°C) with 50 g of organic whole wheat flour. Let the mixture ferment at room temperature for 24 hours.
Day 2 and onwards: Every day for the next 6 days, take 50 g of the starter from the previous day, and add 80 g of warm water and 50 g of organic whole wheat flour. Let it ferment at room temperature for 24 hours.
And yes, indeed, you discard the rest of the starter each day, leaving only the 50 g for the next refreshment.
Now, to ensure the information provided is correct, is this preparation from the Sourdough Bread Course by Chef Martino? If it’s from another course, please let me know so I can review the corresponding material and give you a more direct answer.
I hope this helps! If you have any other questions, feel free to reach out, and I’ll be happy to assist.
Best regards,
Sussan
Scoolinary Team-
Okay thank you
yes it’s from that course
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Level:
Scoolinary Team
Great! I’m glad to hear the information was helpful.
I’ll be here in case you have any other questions happy to help anytime!
Best regards.
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