The yeast you buy at the store is very convenient and easy to bake with, but because it emits a large amount of gas it makes the grain much less healthy. In sourdough, there are two types of organisms - natural yeast and good bacteria. Together they make the bread healthier, easier to digest and more resistant to mold. The acids in the dough make the vitamins and minerals in the flour more available to the body. In addition, the acids slow the rate at which glucose is released into the bloodstream, making sure there are no jumps in insulin levels in the body.
Alert: This is a slow cook that takes about 6 days to fully prepare.
What's going on inside sourdough?
When preparing a loaf of bread, it can be seen as a sort of yeast and bacterial colony. The sour taste of sourdough bread comes from acids created by the colony. When the taste becomes very strong, it does not mean that they are working energetically, but rather that they are in retreat, and that the colony has eaten all its food and is collapsing.
Method of Preparation:
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Day 1: Mix 1/3 cup of flour and 50 ml of purified water in a glass jar with a closed but loose lid to allow more yeast (from the air) to enter. Mix well, leave the jar in a warm, high place so that nothing else falls into it.
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Day 2: Add 1/2 cup of flour with 100 ml of water, stir well and cover the jar again, try to stir the mixture twice a day.
When you add flour and water (in terms of order it is better to first add the water and then the flour), you will have to learn through trial and error how thick the mixture should be. Some types of flour become thicker after they absorb water, and some are easily diluted. If you need to use a spoon to remove the mixture for mixing, it is too thick. If a layer of water is formed above it, the mixture is too thin. You only have to fill the jar up to two-thirds to give it room.
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Day 3: Mix the mixture three times.
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Day 4: Add 1 1/4 cups of flour and 200 ml of water to the bowl, stir the mixture and cover again, and stir twice more during the day.
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Day 5: Mix three times during the day.
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Day 6: The remaining mixture is ready and you can prepare bread or any other baked goods
Chef's Tip:
It's crucial to use white flour only, and purified water without chlorine or any harsh residues.
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