Today the birth of my sourdough starter! Why a post on this because there are already thousands of blogs that describe the preparation? For the same reason that led me to open a cooking blog although there are already a thousand other similar blogs ….. to share with my readers my passion for home adaptations ….. Well, I told you that my mother yeast and ‘born ….. and we are all very happy family, we can now experiment with bread, breadsticks, pizza and smell of bread in the morning ….. I’ll introduce you, this is it!
Beautiful is not it?
Ingredients: flour (I used wholemeal flour type 2), water, applesauce (flesh from fresh apple).
First day of preparation: Mix 60 grams of flour with 40 g of water, mix adding a tablespoon of applesauce. Form a ball with the dough and place it got soft, covered with a little ‘flour in a container covered with a damp cotton cloth.
Leave at room temperature (optimum temperature should be at 20/24 degrees) covered with a woolen cloth for 48 hours. After this time the yeast will be presented increased volume and somewhat ‘bullous
Third day: run the first refreshments. In practice, add to the preparation a mixture of flour and water equal to the previous one (60 grams of flour and 40 of water, without the apple that has to be added only at the beginning) and double its volume. Leave for 48 hours still covered with a cotton cloth at room temperature (20 – 24 degrees, or wrapped in woolen cloth). Do at least three refreshments every 48 hours until the yeast has reached its maturity, it must acquire a characteristic sour smell and, at any refreshments, brewing, roughly doubling its volume. After the second refreshment, delete a half of the dough to avoid producing an excessive amount of yeast. On the third refresh the yeast present looks like this:
At each refreshments it ‘s important to work the dough by squeezing the mother is compacting it.
After these three refresh every 48 hours do other three or four refreshments each day, then adding a quantity of water and flour (60 always with the proportions of flour and 40 of water) to a part of the leavened dough in so that the two mixed parts are equivalent in weight. At each refreshment always cover the container with a damp cotton cloth and kept at the right temperature.
The yeast thus obtained can be stored in the refrigerator and “refreshed” every 5 days. For each preparation of bread or pizza the yeast used should be refreshed in the evening before leaving it at room temperature until ready to use ..