{"id":267,"date":"2011-05-03T23:15:00","date_gmt":"2011-05-03T23:15:00","guid":{"rendered":"http:\/\/axelakesson.com\/food\/sourdough-bread-2\/"},"modified":"2016-03-25T16:04:40","modified_gmt":"2016-03-25T16:04:40","slug":"sourdough-bread","status":"publish","type":"post","link":"http:\/\/axelakesson.com\/food\/2011\/05\/sourdough-bread\/","title":{"rendered":"Sourdough Bread"},"content":{"rendered":"

\"\"<\/a>This is my first attempt at making sourdough bread using my homegrown sourdough starter based on water and rye flour.<\/p>\n

How to make a rye sourdough starter:<\/b><\/p>\n

Making a sourdough starter is quite easy. It takes about 5 days until the sourdough starter is ready to use for baking.<\/p>\n

You need a jar to keep your sourdough in. I used a 0.5 liter glass Kilner jar. Make sure that the jar is clean and sterilized before you begin.<\/p>\n

Once the sourdough starter is finished it needs to be fed about once a week (even though you can leave it for longer). I throw away most of the starter when I feed it, I keep about 50 g in the jar (weigh the empty jar so that you can weigh it with the starter to see how much starter it contains).<\/p>\n

I feed it once a week with 60g rye flour and 100g tepid water to 50g starter.<\/p>\n

Day 1
\n<\/b>Mix 1 tbsp rye flour (I use stoneground organic rye flour) with two tbsp tepid water (30 – 35C, I use Evian spring water) in your jar. Put the jar in a warm place (between 22 – 25C).<\/p>\n

If you have a cupboard above your fridge this is a good place since it’s a bit warm.<\/p>\n

Do not close the lid, leave it slightly open.<\/p>\n

Leave the jar for 24 hours.<\/p>\n

Day 2
\n<\/b>Look at the sourdough starter. It might be a bit bubbly and maybe a bit foamy. It should smell a bit sweet.<\/p>\n

Gently shake the jar to mix it up a bit. That’s it for day 2.<\/p>\n

Day 3, Evening
\n<\/b>It’s time to feed the sourdough starter. Add 1 tbsp of rye flour to the jar and mix well. We will leave the jar for about 10 hours and then feed it again.<\/p>\n

Day 4, Morning
\n<\/b>It’s time to feed the sourdough starter for the last time before it’s ready. At this stage it should be bubbly and a bit mousse like in it’s consistency.<\/p>\n

We need to throw away some of the starter to get the right ratio. If there is a lot of starter it will require more food (flour and water).<\/p>\n

Throw away most of the starter, leave about 1 cm at the bottom of the jar.<\/p>\n

Feed it with 2 tbsp tepid water and 2 tbsp rye flour. Leave the jar in a warm place.<\/p>\n

Day 4, Evening
\n<\/b>The sourdough starter is now finished. Keep the sourdough starter in the fridge. If your jar has a rubber seal, take it off so that the starter can get a small supply of air even though the lid is closed.\u00a0<\/b><\/p>\n

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The sourdough starter on Day 1, nighttime.
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The final sourdough starter fed the night before the baking. Day 6.
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12 hours later. The sourdough starter is alive and bubbling. Day 7.
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Mixed with water, salt, stoneground rye flour and strong wheat flour. Left to proof for 2 – 3 hours.
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After 2 hours of proofing.
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Dough in 1.5 liter loaf tin. Left to proof for 1 hour.
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After 1 hour of proofing.
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Me and the bread having fun. \ud83d\ude42
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After baking. Returned to oven sans loaf tin for another 10 minutes to further bake the crust.
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Final sourdough bread.<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"

This is my first attempt at making sourdough bread using my homegrown sourdough starter based on water and rye flour….<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28],"tags":[150,136,139,118,140],"class_list":["post-267","post","type-post","status-publish","format-standard","hentry","category-bread","tag-baking","tag-bread","tag-levain","tag-recipes","tag-sourdough"],"_links":{"self":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts\/267","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/comments?post=267"}],"version-history":[{"count":8,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts\/267\/revisions"}],"predecessor-version":[{"id":721,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/posts\/267\/revisions\/721"}],"wp:attachment":[{"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/media?parent=267"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/categories?post=267"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/axelakesson.com\/food\/wp-json\/wp\/v2\/tags?post=267"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}