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All the important information about sourdough
Sourdough is more than just bread – it's fermentation, tradition, and true craftsmanship.
Here you'll find everything you need to know about sourdough: from your first starter to the perfect bake, including tips, recipes, and background knowledge for your sourdough journey.
Starting a sourdough starter - here's how
Making a Sourdough Starter
To make your sourdough starter, mix 50 g of any flour with 50 g of lukewarm water and let the mixture rest in a warm place. Cover the jar, but do not seal it airtight so that gases can escape. After 24 hours, feed the starter again with 50 g of flour and 50 g of water each, and repeat this step the next day. The starter is ready as soon as it has risen significantly, formed bubbles, and smells pleasantly sour – this can take varying amounts of time depending on the room temperature and the activity of the microorganisms.
Sourdough with $Express Starter$
Mix 15 g sourdough express starter with 30 g lukewarm water and 30 g flour and let the mixture rest for 6–8 hours. Then feed it with 25 g water and 30 g flour, and after another 12 hours with 50 g water and 60 g flour. Do not seal the jar airtight. After each feeding, remove half of the starter and repeat the feedings until the volume has clearly doubled and the starter forms bubbles and smells pleasantly sour.
Sourdough Starter Kit
Our sourdough starter set provides an easy entry into the world of sourdough. The included organic sourdough express starter allows you to make your first dough in approximately 48 hours under suitable conditions – for aromatic sourdough bread, pizza, and more.
yeast recipe
Did you know that you can make your own yeast? All you need are dates and water. You can use it to bake pizza dough or yeast bread.
$Worth Knowing$ & Tips
Sourdough Basics
The foundation for perfect baking begins with a well-maintained sourdough starter. In our Sourdough Basics, you will learn everything you need to know about proper feeding, storage, care, and use.
Sourdough Don'ts
Sourdough is a living product that requires a little attention. To ensure your sourdough is successful, we have summarized the most common mistakes for you – and, of course, how you can avoid them.
Sourdough & Fermentation
Sourdough and fermented foods are experiencing a real revival – and for good reason! Not only are they a culinary highlight, but they are also incredibly beneficial for our gut flora. You can find out why sourdough is so healthy in this blog post.
sourdough guide
In our sourdough guide you will find out everything you need to know about baking with sourdough. What advantages baking with sourdough offers, how to prepare your starter and how to care for it properly. There are also three incredibly delicious recipes that you can conjure up with sourdough!
FAQ & Basics
Stretch & Fold is a gentle folding technique used in sourdough bread making. The dough is stretched and folded during the first rise, instead of being kneaded for a long time. This develops the gluten structure, making the dough more elastic and better able to retain the gasses produced during fermentation.
How it works
- Lightly moisten your hands and grasp one side of the dough.
- Gently pull it upwards without tearing the dough.
- Fold the stretched dough side over the center.
- Turn the bowl and repeat the process from all four sides.
- Cover the dough again and let it rest.
Repeat the folding technique approximately every 30 minutes during the bulk fermentation, usually a total of 3–4 times. With each round, the dough becomes more stable and easier to shape. The exact number and frequency can vary depending on the dough consistency, flour, and room temperature.
Your sourdough starter is active when it rises significantly after feeding, forms many bubbles, and reliably doubles its volume within a similar timeframe. Especially with a freshly made starter, the initial increase in volume can be due to irregular activity at first, and therefore isn't always a sign that the starter is ready for baking.
Therefore, continue feeding your starter over several cycles and observe whether it repeatedly and reliably doubles. As soon as it rises significantly within about 4–8 hours after several feedings, appears airy, and smells pleasantly sour, it is generally active enough to bake with. The exact duration depends on factors such as room temperature, flour, and feeding ratio.
Your dough is ready when it has significantly increased in volume and feels light and airy. This can take between 1 and 3 hours, depending on the recipe and ambient temperature. If you gently press the dough and it slowly springs back or leaves a slight indentation, it is ready for baking.
Yes, sourdough can be frozen to extend its shelf life. Before freezing, it should be portioned into small amounts and reactivated after thawing.
Sourdough usually contains gluten as it is made from grains. However, there are gluten-free alternatives like buckwheat or rice that can be used to make a gluten-free sourdough.
If your sourdough isn't rising, it might be too old or not sufficiently fed. Refreshing and regular maintenance could help.
Yes, it is possible to use a starter made with wheat flour for a rye bread. However, it should be noted that rye flour has different enzymatic activity and fermentation dynamics than wheat flour. It is recommended to feed a starter with the same type of flour you use for the bread to achieve the best results.
A proofing basket can be used to give the dough the desired shape and leave a nice pattern on the surface. However, it is not absolutely necessary; the dough can also rise on a well-floured kitchen towel or in a bowl.
Sourdough E-Book
In our sourdough guide, you'll learn everything you need to know about baking with sourdough: the benefits of sourdough baking, how to start and properly care for your starter, and three incredibly delicious recipes you can make with sourdough!
Diverse Sourdough $Recipes$
Nutty wholemeal sourdough bread
Crispy Sourdough Ciabatta
What is a starter, how do you make one, what does active mean, how do I keep it alive, etc. These and many other questions are answered here.