https://www.apentbakeri.no/ https://www.apentbakeri.no/oppskrifter-blogg/grov-surdeigsstarter COARSE SOUR DOUGH STARTER February 20, 2019 Procedure Day 1: Use a plastic container of at least 1 ½ liter that is transparent, because then you can observe from the outside what happens when the sourdough develops. Mix 500 grams of finely ground rye (preferably organic flour) and 5 dl of water in the container. Loosely place the lid over. The mixture needs access to oxygen, but without the addition of dust or foreign bacteria. Leave it at room temperature until the next day. Day 2: Remove ¾ from the mixture, and mix in 300 grams of finely ground rye, 200 grams of wheat flour and 5 dl of room temperature water. Leave it on the bench until the next day. Day 3: Repeat the procedure from day 2. Now you should be able to see that there is life in the glass, with bubble formation and a faint sour smell. Day 4: Repeat the procedure from day 2. Hold on, you will soon be at the finish line! Day 5: Transfer half (approximately 4 dl) to a baking dish. You should now feed it up to be ready to bake. The other half is fed with 100 grams of total rye and 1 dl of water and put into maintenance mode. You may find that you have to maintain and strengthen the culture for another 2-3 weeks before it is strong enough to raise the dough on its own. If the culture is young, it may be wise to add 1 or 2 grams of fresh yeast as well. The part you are going to bake with, you give 50 grams of fine rye and ½ dl of water every few hours until you mix it into the dough. It gives strength to the yeast cells in the culture. Maintenance of the sourdough culture At least once a week you should feed the culture. Mix equal parts pure water and flour in a small bowl, and turn it into the culture. If you think it gets a little dull, you can replace wheat flour with fine rye flour occasionally. With the exception of the hottest summer days, it is best to leave the sourdough culture on the kitchen counter, because it is too cold in the fridge. At room temperature, the culture will need more frequent feedings, perhaps every other day, but then you are also always ready for the next sourdough baking! Make sure you keep the amount below one liter (about 2 dl should hold), otherwise you will have to feed with too much flour. If you are going to bake with a sourdough starter that has been in the fridge for a long time, it is important that you take out the amount you are going to use well in advance. Perform at least two feedings at room temperature so that the culture has good activity before it is mixed into the dough. You can see that it responds to the feeding with bubbles and raising. https://www.apentbakeri.no/oppskrifter-blogg/grovt-surdeigsbrod Rough sourdough bread February 22, 2019 Ingredients gives 2 large loaves 800 g wheat flour 170 g total wheat, fine 170 g total rye, fine 300 g ready-to-bake coarse sourdough 5 vann dl water 26 g salt fine rye flour for spreading Baking temperature: 220 ° C Baking time: 35 - 45 minutes Preparations Here it is assumed that you have made a living sourdough culture in advance. In addition, you must also make it ready to bake, by starting to feed a part of the culture the day before you are going to bake. Give the rye sourdough 2-4 tablespoons finely combined rye flour and corresponding water at 4-6 hour intervals. You have a ready-to-bake sourdough starter when it has risen well and constantly forms bubbles on the surface. Recipe for sourdough starter here. Approach Mix flour, salt and sourdough starter, as well as about 5 dl of the water in the kneading bowl. Run the mixture at slow speed until it releases the bowl. Slowly dilute the rest of the water. Feel free to spend several minutes on this, so that the dough does not crack. Ideal kneading time will probably be 12-15 minutes, until the dough is glossy and releases the bowl. Place the dough on the baking tray. Fold and stretch it about four times, and place it back in the bowl. Cover the bowl. The dough is matured in a warm place for two hours. The hob or bathroom floor can be beneficial, depending on the room temperature where you bake. Sprinkle some flour on the baking tray, and take the dough over there. Divide it into 2 pieces of just over 900 grams. Circle these and let them rest under a baking sheet for 30 minutes. Look up the topics for round bread. See if you can tighten up the gluten network by tightening up the outer "membrane" of the dough under each loaf. The surface of the loaves should be smooth and neat after placing them on baking paper on the baking tray for raising. It is also important that the "joint" lies down when the breads are in the oven. Sprinkle with fine rye flour and leave the items to rise under a baking sheet for at least 1 hour. Cut a grid pattern in the loaves (maybe 3 slices each way), and put them immediately on the bottom rack in the oven. Cool the finished loaves well on a rack, although it may be difficult to resist the temptation to start eating right away. Tip: Adjust the amount of liquid according to how stiff or loose the sourdough culture is. If the culture is stiff, you can add more liquid when mixing the dough. Different types of flour also require different amounts of liquid, so give it a try.