In this video, I tell you in detail how to make your sourdough at home in 5 days. If you feed the once-activated sourdough once a week and store it in the refrigerator, you can always have a natural and healthy yeast at home. You also have your own yeast. You will be doing a great favor by distributing this leaven to your spouse and friends and not finding yeast in these days.
MY BREAD RECIPES IN THE VIDEO:
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MAKING NATURAL SOUR YEAST:
Here I give you the spoon size, but the dimensions may vary according to the flour.
1 day:
1 or 2 tbsp in a clean jar. flour (white or whole wheat) with 1 or 2 tbsp. stir the water (with a non-iron spoon) | Just put the lid on the jar full closure | Leave at room temperature for 24 hours
2 days:
Put 2 or 3 tablespoons into the jar this time. whole wheat flour and 2 or 3 tbsp. mix the water. | Just put the lid on the jar full closure | Leave at room temperature for 24 hours.
3 days:
Check if your yeast has activated and multiplied, take half of it into another bowl (you can use this yeast for flatbread or to make a thin pita) and keep the other half in the jar | 3 or 4 tablespoons in jar. flour and 3 or 4 tbsp. Mix water and leave it in the same way for 24 hours.
But if your yeast did not take hold, that is, if it was watered down, add a spoonful of flour and leave it for 24 hours before you take half of it!
4 days:
4-5 tablespoons into the jar. whole wheat flour (don't use white flour now) and 4-5 tbsp. mix water. | Just put the lid on the jar full closure | Leave at room temperature for 24 hours.
5 days:
Your sourdough should be ready - if it looks like the video and is streaked and swollen - but if it's not fully active, add flour and water for another day or two (increasing the amount of spoon every day).
If your sourdough is activated, separate 1/4 of it into a clean jar and take 3/4 of it into another bowl. Either use this yeast or gift it to others. If you want to use it for bread or any other pastry, you must first make a pre-yeast. For this, add 1 or 2 glasses of flour (organic flour) (depending on the size of the bread you are going to make), add as much water as it takes and knead it (it will have a soft gum consistency), do not add salt! Let this pre-yeast stand for 6 to 9 hours for fermentation (I always make pre-yeast from the evening and leave it until morning - I make my bread in the morning).
After 6-9 hours:
Add normal bread ingredients and knead with this sourdough starter! Let it ferment for at least 3 hours (I knead in the morning and bake in the afternoon). The better it ferments, the more it ferments and dissolves the gluten in the flour (if you are gluten sensitive, leave it long).
How to store Sourdough?
1.5 tbsp. into 1/4 sourdough you have reserved. flour and 1-2 tbsp. Add water and feed. You can keep it in the refrigerator, take half of it once a week and use it as sourdough, and add flour and water to the other half and feed it continuously. That way you always have sourdough!
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