Sept. 8, 2020
How to create a sourdough starter
If you want to bake a really good bread, you need a sourdough starter. Unfortunately, you can’t buy any in the supermarkets. Bakeries may have stopped using such old fashioned things or they may be unwilling to share theirs. So, you need to breed one yourself. The procedure is easy but needs to be explained.
So here we go.
On day one, take an empty glass or plastic pot. It’s important that it’s very clean and that it has a lid. I use an old 400ml glass with a screw cap. Put 50 grams of flour and 50 grams of warm water into this glass, stir it so that you get a smooth dough. Clean up the inside wall of the pot. Put the lid but don’t seal it because the dough needs to breathe. Put it in a warm place but avoid direct sunlight.
On day two, look at the dough and poke it with a spoon. If you observe that there is not much to observe, everything should be alright. Add 25 grams of flour and 25 grams of warm water, stir, put the lid and you are done for day two.
On day three, look at the dough and poke it with a spoon. You should observe a few small bubbles inside the dough and it should smell a little bit of sour fruit or light vinegar. Repeat the procedure of adding flour.
On day four and five, there should be more bubbles inside the dough, it should start to look spongy and the smell should get more intense. Repeat the procedure of adding flour.
On day six, the sourdough starter is ready to be an ingredient to your bread dough. As long as your starter is young, you will have to add extra yeast into the dough. A very mature starter can replace the yeast. When you make your bread dough, don’t use up the complete starter. Keep back a spoonful and continue breeding it by adding flour and water every day.
You can keep the starter in the fridge for a few days without adding flour. You can put it into the freezer for two or three months. After it comes out from the fridge or freezer, it should smell strongly of vinegar, but you can continue breeding it. It can be used for baking after two or three days of breeding.
What happens when breeding a sourdough? There are bacteria and fungus in the flour, in the water and in the air. They will start reproducing when you add warm water and they will break up starch into many kinds of sugars and other fragments. This creates aroma that makes the bread tastier. By adding the starter into the bread dough, the resulting bread will also be easier to digest.
Wie man einen Grundsauerteig züchtet
Wenn man ein wirklich gutes Brot backen will, braucht man einen Grundsauerteig. Leider kann man in den Supermärkten keinen kaufen. Bäckereien haben vielleicht aufgehört, solche altmodischen Dinge zu verwenden, oder sie sind nicht bereit, von ihrem etwas abzugeben. Also muss man selbst einen züchten. Das Verfahren ist einfach, muss aber erklärt werden.
Also machen wir das mal.
Am ersten Tag nimmt man ein leeres Glas oder ein Behältnis aus Plastik. Es ist wichtig, dass es sehr sauber ist und dass es einen Deckel hat. Ich benutze ein altes 400-ml-Glas mit Schraubdeckel. Man gibt 50 Gramm Mehl und 50 Gramm warmes Wasser in dieses Glas, rührt es um, so dass ein glatter Teig entsteht. Man reinigt die Innenwand des Behältnisses und schließt den Deckel, aber nicht dicht, damit der Teig atmen kann. Das Behältnis stellt man an einen warmen Ort, aber direkte Sonneneinstrahlung muss man vermeiden.
Am zweiten Tag schaut man sich den Teig an und reißt ihn mit einem Löffel auf. Wenn man beobachtet, dass es nicht viel zu beobachten gibt, sollte alles in Ordnung sein. Man gibt 25 Gramm Mehl und 25 Gramm warmes Wasser hinzu, rührt um, macht den Deckel zu und man ist fertig für den zweiten Tag.
Am dritten Tag schaut man sich den Teig an und reißt ihn mit einem Löffel auf. Man sollte nun man ein paar kleine Blasen im Teig sehen und er sollte ein wenig nach sauren Früchten oder leichtem Essig riechen. Man fügt wieder Mehl hinzu wie am zweiten Tag.
Am vierten und fünften Tag sollten mehr Blasen im Teig sein, der Teig sollte anfangen, wie ein Schwamm auszusehen und der Geruch sollte intensiver werden. Man wiederholt die Prozedur der Mehlzugabe.
Am sechsten Tag ist der Grundsauerteig bereit und kann eine Zutat für den Brotteig sein. Solange der Grundsauer jung ist, muss man zusätzlich Hefe in den Teig geben. Ein sehr reifer Grundsauer kann die Hefe ersetzen. Wenn man den Brotteig ansetzt, verbraucht man nicht den kompletten Grundsauer. Man hebt einen Löffel voll auf und züchtet damit den Grundsauerteig weiter, indem man täglich Mehl und Wasser hinzufügt.
Man kann den Grundsauer einige Tage im Kühlschrank aufbewahren, ohne Mehl hinzuzufügen. Man kann ihn für zwei oder drei Monate im Gefrierschrank aufbewahren. Wenn er aus dem Kühl- oder Gefrierschrank herauskommt, sollte er stark nach Essig riechen, aber man kann ihn weiter züchten. Nach zwei oder drei Tagen des Fütterns kann er zum Backen verwendet werden.
Was passiert, wenn man einen Sauerteig züchtet? Es gibt Bakterien und Pilze im Mehl, im Wasser und in der Luft. Sie beginnen sich zu vermehren, wenn man warmes Wasser hinzufügt. Sie spalten Stärke in viele Arten von Zucker und andere Bruchstücke auf. Dadurch entsteht Aroma, das das Brot schmackhafter macht. Durch die Zugabe des Grundsauers in den Brotteig wird das resultierende Brot auch bekömmlicher.
If you want to bake a really good bread, you need a sourdough starter.
Or "if you want to bake a really good loaf of bread."
Unfortunately, you can’t buy any in the supermarkets.
Bakeries may have stopped using such old -fashioned things, or they may be unwilling to share theirs.
SoAs a result, you need to breedmake one yourself.
I think it's grammatically incorrect to start a sentence with "so." You could combine the previous sentence with this one using so: "they may be unwilling to share theirs, so you need to make one yourself."
The procedure is easy but needs to be explainedn't too hard if you take it step by step.
What you wrote wasn't incorrect, but it just didn't sound very natural.
On day one, takethe first day, you'll need an empty glass or plastic pot.
It’s important that it’s very clean and that it has a lid.
I use an old 400ml glassbottle with a screw cap.
Put 50 grams of flour and 50 grams of warm water into this glass, and stir it so that you get a smooth dough.
Clean upMake sure to scrape the dough off the inside walls of the pot.
I didn't fully understand what you wrote here – I hope my correction is close to what you meant.
Put the lid back on, but don’t seal it completely, because the dough needs to breathe.
Put it in a warm place, but avoid direct sunlight.
If you observe that there is not much to observe, everything should be alrightit looks similar to the previous day, that's a good sign.
Add 25 grams of flour and 25 grams of warm water, stir them together, put the lid back on, and you are done for day two.
You should observsee a few small bubbles inside the dough, and it should smell a little bit oflike sour fruit or light vinegar.
Repeat the procedure ofsteps for adding flour.
On day four and five, there should be more bubbles inside the dough, i. It should start to look spongy and the smell should get more intense.
Repeat the procedure ofor adding flour.
On day six, the sourdough starter is ready to be an ingredient toused in your bread dough.
As long as your starter is youngfresh, you will have to add extra yeast into the dough.
A very matIf youre starter is older, it can replace the yeast completely.
When you make your bread dough, don’t use up the completall of the starter.
Keep backSave a spoonful and continue breedingto grow it it by adding flour and water every day.
"Breeding" usually refers to animals (e.g., you could breed rabbits and then sell them at pets). In a more scientific context, breeding = making bacterial cultures grow in a science lab.
You can also put it into the freezer for two or three months.
There are bacteria and fungus in the flour, in the water and in the air.
Theyse bacteria will start reproducing when you add warm water, and they will break updown starch into many kinds of sugars and other fragmentmolecules.
This creates aroma flavor that makes the bread tastier.
"Aroma" is technically correct, but "flavor" seems more accurate here.
ByWhen you adding the starter into the bread dough, the resulting bread will also be easier to digest.
Feedback
This was really interesting to read! I hope my comments were helpful.
If you want to bake a really good bread, you need a sourdough starter.
Bread is not a countable noun. If you want to refer to a single unit, you can say 'loaf' -- i.e. 'a really good loaf'.
Unfortunately, you can’t buy anythat in the supermarkets.
You're not wrong, but 'that' sounds better.
So, you need to breedcultivate one yourself.
I know 'breed' is not the right word. 'Cultivate' is maybe the best.
On day one, take an empty glass or plastic potjar/ container.
At least in Canada, a 'pot' is something you use on the stove to cook in. Except for plant pots -- there are always exceptions. A jar is a container made of glass, now sometimes plastic.
It’s important that it’s very clean and that it has a lid.
I use an old 400ml glass jar with a screw cap.
'Glass' is both the material and the word sometimes used for what you drink out off. So if you say 'a glass', people will think of the latter. You can
Put 50 grams of flour and 50 grams of warm water into this glass,jar, and stir it so that you get a smooth dough.
You need a conjunction, not just a comma.
Clean upScrape the inside wall of the pot.
I would use a scraper to clean the inside, but what you have is okay, just not as idiomatic.
Put the lid on, but don’t seal it because the dough needs to breathe.
If you observe that there is not much to observe, everything should be all right.
Add 25 grams of flour and 25 grams of warm water, stir, put the lid back on, and you are done for day two.
You should observe a few small bubbles inside the dough, and it should smell a little bit of sour fruit or light vinegar.
As long as your starter is young, you will have to add extra yeast into the dough.
You'd think 'into' would be correct because something is being added, but that's just not how it's said.
Keep back a spoonful and continue breedfermenting/cultivating it by adding flour and water every day.
There are bacteria and funguswild yeast in the flour, in the water and in the air.
I'm not sure whether bacteria are involved. I do know that wild yeast is the main thing you need.
They will start reproducing when you add warm water, and as they grow, they will break up starch into many kinds of sugars and other fragmconstituents/components.
This creates an aroma that makes the bread tastier.
By adding the starter into the bread dough, the resulting bread will also be easier to digest.
Feedback
Very nice. Informative, clear, and well-written. I am MUCH less proficient in German, but if you are willing, you could 'friend' me, as I have done you now, and apparently that would mean we would see each other's journals near the top of the 'feed'.
Oct. 19, 2020
X3 Oh just surfing around and browsing through your entries. I just started making sourdough bread and I love it. (Got my starter from a friend. There's places online where people give away sourdough starter too. So one could go check out there too, if one is afraid to tried out making one's own starter.)
X3 Sourdough bread also has more nutrients, since part of the phytic acid in the flour will the broken down by the bacteria and fungi in the sourdough. Phytic acid binds to mineral and make it more difficult to get nutrients out of the bread.
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How to create a sourdough starter |
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If you want to bake a really good bread, you need a sourdough starter. If you want to bake Bread is not a countable noun. If you want to refer to a single unit, you can say 'loaf' -- i.e. 'a really good loaf'. If you want to bake Or "if you want to bake a really good loaf of bread." |
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Unfortunately, you can’t buy any in the supermarkets. Unfortunately, you can’t buy You're not wrong, but 'that' sounds better. This sentence has been marked as perfect! |
|
Bakeries may have stopped using such old fashioned things or they may be unwilling to share theirs. Bakeries may have stopped using such old |
|
So, you need to breed one yourself. So, you need to I know 'breed' is not the right word. 'Cultivate' is maybe the best.
I think it's grammatically incorrect to start a sentence with "so." You could combine the previous sentence with this one using so: "they may be unwilling to share theirs, so you need to make one yourself." |
|
The procedure is easy but needs to be explained. The procedure is What you wrote wasn't incorrect, but it just didn't sound very natural. |
|
So here we go. |
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On day one, take an empty glass or plastic pot. On day one, take an empty glass or plastic At least in Canada, a 'pot' is something you use on the stove to cook in. Except for plant pots -- there are always exceptions. A jar is a container made of glass, now sometimes plastic. On |
|
It’s important that it’s very clean and that it has a lid. This sentence has been marked as perfect! This sentence has been marked as perfect! |
|
I use an old 400ml glass with a screw cap. I use an old 400ml glass jar with a screw cap. 'Glass' is both the material and the word sometimes used for what you drink out off. So if you say 'a glass', people will think of the latter. You can I use an old 400ml |
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Put 50 grams of flour and 50 grams of warm water into this glass, stir it so that you get a smooth dough. Put 50 grams of flour and 50 grams of warm water into this You need a conjunction, not just a comma. Put 50 grams of flour and 50 grams of warm water into this glass |
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Clean up the inside wall of the pot.
I would use a scraper to clean the inside, but what you have is okay, just not as idiomatic.
I didn't fully understand what you wrote here – I hope my correction is close to what you meant. |
|
Put the lid but don’t seal it because the dough needs to breathe. Put the lid on, but don’t seal it because the dough needs to breathe. Put the lid back on, but don’t seal it completely, because the dough needs to breathe. |
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Put it in a warm place but avoid direct sunlight. Put it in a warm place, but avoid direct sunlight. |
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On day two, look at the dough and poke it with a spoon. |
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If you observe that there is not much to observe, everything should be alright. If you observe that there is not much to observe, everything should be all right. If |
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Add 25 grams of flour and 25 grams of warm water, stir, put the lid and you are done for day two. Add 25 grams of flour and 25 grams of warm water, stir, put the lid back on, and you are done for day two. Add 25 grams of flour and 25 grams of warm water, stir them together, put the lid back on, and you are done for day two. |
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On day three, look at the dough and poke it with a spoon. |
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You should observe a few small bubbles inside the dough and it should smell a little bit of sour fruit or light vinegar. You should observe a few small bubbles inside the dough, and it should smell a little bit of sour fruit or light vinegar. You should |
|
Repeat the procedure of adding flour. Repeat the |
|
On day four and five, there should be more bubbles inside the dough, it should start to look spongy and the smell should get more intense. On day four and five, there should be more bubbles inside the dough |
|
Repeat the procedure of adding flour. Repeat the procedure |
|
On day six, the sourdough starter is ready to be an ingredient to your bread dough. On day six, the sourdough starter is ready to be |
|
As long as your starter is young, you will have to add extra yeast into the dough. As long as your starter is young, you will have to add extra yeast You'd think 'into' would be correct because something is being added, but that's just not how it's said. As long as your starter is |
|
A very mature starter can replace the yeast.
|
|
When you make your bread dough, don’t use up the complete starter. When you make your bread dough, don’t use |
|
Keep back a spoonful and continue breeding it by adding flour and water every day. Keep back a spoonful and continue
"Breeding" usually refers to animals (e.g., you could breed rabbits and then sell them at pets). In a more scientific context, breeding = making bacterial cultures grow in a science lab. |
|
You can keep the starter in the fridge for a few days without adding flour. |
|
You can put it into the freezer for two or three months. You can also put it into the freezer for two or three months. |
|
After it comes out from the fridge or freezer, it should smell strongly of vinegar, but you can continue breeding it. |
|
It can be used for baking after two or three days of breeding. |
|
What happens when breeding a sourdough? |
|
There are bacteria and fungus in the flour, in the water and in the air. There are bacteria and I'm not sure whether bacteria are involved. I do know that wild yeast is the main thing you need. There are bacteria and fungus in the flour, |
|
They will start reproducing when you add warm water and they will break up starch into many kinds of sugars and other fragments. They will start reproducing when you add warm water, and as they grow, they will break up starch into many kinds of sugars and other The |
|
This creates aroma that makes the bread tastier. This creates an aroma that makes the bread tastier. This creates a "Aroma" is technically correct, but "flavor" seems more accurate here. |
|
By adding the starter into the bread dough, the resulting bread will also be easier to digest. By adding
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