Mother dough – we tell you what it is
For most people, using dry or fresh yeast is an automatic part of baking bread. There is another leavening agent that has been used for thousands of years: sourdough.
- Various yeasts and bacteria are naturally present in cereal grains and flour. On contact with water, lactic acid fermentation begins. This fermentation produces carbon dioxide.
- Carbon dioxide makes the dough rise. To make bread or other baked goods from sourdough, you first need a so-called starter culture. It is also called Anstellgut.
- Such a starter can be made from different types of grains. In most cases, however, rye acid or wheat acid is used. The starter is especially important when baking with rye flour, as it is what makes rye flour suitable for baking in the first place.
- Sourdough baked goods are considered particularly healthy and easy to digest. In addition, the use of sourdough gives the bread an incomparable flavor. As a general rule, sourdough bread does not get moldy but simply dries out over time.
- Baking sourdough requires a bit of patience and time. But it is precisely this long dough process that makes the bread so easy to digest. The bacteria in the sourdough predigest the dough, so to speak. People with sensitive gastrointestinal tracts, in particular, generally tolerate these breads better.
Sourdough can be made at home with two simple ingredients. All you need is water and flour. And a little patience.
- If you want to create your own sourdough, it is best to use wholemeal flour. It contains a particularly high amount of valuable bacteria and natural yeasts that stimulate the sourdough.
- For the sourdough just mix 100g of flour with 100ml of water. Leave this mixture in a warm place at about 25 to 30 degrees. For the next three to four days, you should “feed” your sourdough an additional 100 grams of flour and 100 ml of water each day.
- The finished sourdough should smell slightly sour and bubble up. The volume should also have increased significantly. This starter is the base of your bread. If you re-feed about 5-100 grams and store it in the fridge, you won’t need to start making entrees again for future loaves.
- If you save a small amount of sourdough each time you bake, your sourdough can last for many years. However, be careful to only salt and season your bread dough once you’ve removed the sourdough. Otherwise, your sourdough could die.
- There are almost countless recipes and ideas for sourdough baking. However, they do have one thing in common: the starter culture inoculates the dough with valuable yeast and bacteria, which then act as leavening agents to ensure your baked goods are wonderfully moist and easy to digest.