After another 24h both glasses are already raising. The sourdough started is now active and can be used for baking. I'll still feed them and let them stand for another day, but in principle this is how it should look and what you need to do.
Sourdough in about 4-5 days from scratch, using nothing but flour and water. Nature provides really everything you can wish for 🙂
After another day, the sourdough should be already pretty active. A slight soury smell and visible bubbles are arising. This shows us, the bacteria are active and doing exactly what they are supposed to be doing.
Until now I made a very generic sourdough. Now it's time for the dough to specialise. With specilise I mean, that we create trunks for the different flour types we intent to use. I mostly bake with wheat/spelt and with rye, so I'm gonna create two types of sourdough.
Ultimately I want to have two different jam glasses in the fridge, one for wheat/spelt and one for rye. In general sourdough likes it to always have the same kind of flour and because wheat, spelt and rye are different grains it's recommended to have different sourdough for each of them. I mix spelt and wheat together, because until now I had good results with this combination.
So, I take now two jam glasses, fill them 1/4 with flour and add 4 tablespoons of our sourdough to each of them. Then I mix the contents and add warm water until we reach a very liquid, but sill doughy consistence. This we now let raise for another day.
In about 12h we're probably have to feed them again. Now the activity of the sourdough should be already pretty good.
Day two of making sourdough from scratch. The dough starts to have some larger bubbles and already smells mildly sour. Looks good so far!
I removed more than half of the dough and fed the remains with fresh flour and water. After re-feeding all of the bubbles are gone. After some minutes some small new bubbles start to form. This is a good sign for activity and shows us, that we are on the right way. Actually a bit faster than I though 🙂
Looks like we're soon ready to make new bread again 🙂
Just a tiny update on the sourdough process. After 1 day some small bubbles start to form. I've fed the dough using again 50g flour and 50g water. On day 1 I don't remove old dough, as I think the number of absolute bacteria is still low and needs to be increased first.
We're having about 19 degrees here in the house. It's not optimal but it seems to work. Could be that it's slowed down a little bit because of the temperature. Anyways, the bacteria are pretty resilient, so no need to worry. Might just take a day longer 😉
I'm starting a new sourdough culture from scratch. All you need is flour, water a nice and warm spot and some time.
50g wholemeal flour
50g universal flour
ca. 50-100g water
Mix everything nicely together and put to rest for a day. The bacteria prefer temperature between 20 and 25 degrees. Low temperature encourage lactate-bacteria growth (sour taste), higher temperature yeast bacteria. In the end you want to have both, so keeping the temperature in this range is recommended.
Also making sourdough and bread from it is one of the crucial skills everyone should know for the unavoidable upcoming zombie apocalypse 😉