conti
Maybe someone will find such a proposal of a French specialist interesting? ..

Sour dough (sourdough) by Richard Bertine

When you bake the first batch of bread, save 200 g of the dough for the next time - this piece can be kept in the refrigerator, from time to time "feeding" to reveal and enhance its flavor.

The next time you go to bake bread, simply add the old dough to the new one to make your baked goods taste much better. Don't forget to save 200 g of the "total" dough for the next batch - and so on ...
Thanks to this simple trick, from time to time, your bread will get better and better.

To preserve the sour dough, put it in a bowl, cover with plastic wrap and refrigerate for 2 days, then "feed" - add an equal amount of water (200 g) and twice as much flour (400 g). Knead it into a tough dough and place it back in the refrigerator. If you don't plan on baking anytime soon, then renew your starter every 7-10 days.

If you decide to free the refrigerator from the growing pile of sour dough, leave 200 g (the rest can be thrown away), add 200 g of water, twice as much flour and mix everything well. Some people think that sour dough should be kept at room temperature, but I think it's much more convenient in the refrigerator because it's easier to control the process. As you get used to it and start baking more often, you can increase the volume of the product in order to make even more bread from the sour dough.

The larger the volume, the slower the sourdough ripens, therefore, you can feed it less often. I store up to two kilograms of sour dough in the refrigerator, so when I’m going on vacation for a couple of weeks, I don’t have to worry that it will "die." And I don't have to carry him around to feed him regularly. Don't laugh - I know people who do just that! I present them at the hotel reception: "Yes, it's me ... This is my wife ... Children ... And this is leaven!"

Source: <Bertine R. His Bread
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Thank you, conti!
We have been using this sour dough for a long time, but we keep it in the Yeast Bread section. For example, this one: Wheat bread on ripe dough .

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