How to keep sourdough starter dry. How to activate and bake bread with it. Idea for the business?🧐
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Published 2024-04-17
To keep a dry sourdough starter, follow these steps, as described in video:
Prepare the Starter: Start with an active sourdough starter. Take a portion of your active starter and spread it thinly on a non-stick surface or parchment paper. Allow it to dry completely at room temperature.
Drying Process: Once the starter is spread out thinly, leave it to dry for a few days. The time needed for drying may vary depending on humidity levels and other environmental factors. Ensure it's completely dry before moving to the next step.
Breaking into Pieces: After the starter has dried, break it into small pieces. You can use your hands or a utensil for this. The dried starter should resemble flakes or chips.
Storage: Store the dried starter flakes in an airtight container or a sealed bag. Make sure there's no moisture inside the container to prevent the starter from reactivating.
Sharing and Use: You can now share your dried sourdough starter with friends or keep it for future use. To revive the starter, simply rehydrate it with water and flour according to your usual sourdough feeding routine.
I leave the recipe for the bread here 👇🏼
💦400 ml of water ≈ 1.69 cups
🫧150 g of activated starter ≈ 1.17 cups
🥖500 g of bread flour ≈ 4.17 cups
🍞100 g wholemeal flour ≈ 0.83 cups
🧂15 g of salt ≈ 2.5 teaspoons
🌡️Baking temperature: 230°C ≈ 446°F
⏰Baking time: 50-60 minutes
Good luck and stay with me to follow new ideas and techniques with sourdough starter and not only that!😉
All Comments (21)
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Very useful information! I think it is easier to work with the dough that has been resting in the refrigerator for cold fermentation, it doesn't stick so much on the hands. Thank you! ❤ More of that, I have found out that it is possible to keep the dough in the freezer and bake the bread when you need it! Perfect!
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Thank you so much my dear for this very important lesson, I'm learning so much from you,I love baking bread but I'm Gluten free ,so I can't use normal flour but I always try to mix n Match all different type of flour. You are blessed with this land you live on,sorrounded with this gorgeous nature,God bless you and give you more and more🙏✝️
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Катерина, здравствуйте! Как многому вы нас научили, спасибо большое🙏🌺! С нетерпением жду от вас уведомлений о новом видео ❤!
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What a visually stunning video! 😍 I love your property 😮
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Bonjour Depuis que je vous ai découverte je fais mon main au levain merci beaucoup. Quand vous dites que l’on peut conserver la pâte à pain au congélateur qu’elles sont les étapes à suivre ? Merci beaucoup vos vidéos sont magnifique l’environnement fait rêver.
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Wen I go overseas I’ll do this you the best thank you…
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agradeço por compartilhar suas receitas maravilhosas com a gente
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Катерина, с удовольствием смотрю ваши видео. Это бальзам для души !
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The bread looks grea! Thank you!❤❤❤
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Depuis que je vous connais je ne fais plus d'autre pain ,il est excellent .Mille merci❤
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Восторг!!!❤
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Zahvaljujem se za vsa navodila in nasvete. Res spečem dober kruh, z vašo pomočjo. Pozdrav iz Slovenije.
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I'm highly interested in how the frozen dough behaves. Since my husband passed away, its just me now, and being able to freeze the dough would be great. I've heard so many people say that it's impossible to freeze a sourdough dough. Thank you kindly. ❤
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seus pães deve ser magníficos!!
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Looks yummy ❤
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Огромное спасибо за видео !!! Завтра буду заводить тесто, и тоже отправлю в холодильник. Будем ждать видео про тесто из морозиловки! Спасибо !👏👏👏🌺🌺🌺
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Muito, muito util!!! 🌿🙌
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agradeço muito gratidão
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Спасибо большое❤🎉
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Sei bravissima
