Maintaining a liquid sourdough culture
Here the ratio of Culture/Water/Flour = 25/75/100 is used.
Other ratios are also possible such as 80/60/60 or 100/50/50,
which provides a higher level of inocculation.
Procedure 1
Result: 200 gram of new culture.
- Take 25 gram of liquid sourdough culture from the refrigerator
and let it come to room temperature.
- Mix 100 gram of bread flour with 75 gram of water.
- Mix the 25 gram sourdough culture thoroughly through the 175 gram
of flour and water mixture.
- Let stand at room temperature for 1 hour.
- Store in the refrigerator in an airtight plastic/glass
container.
Procedure 2
Result: 200 gram of new culture.
- Take 25 gram of liquid sourdough culture from the refrigerator
and let it come to room temperature.
- Put the sourdough culture and 75 gram of water in a blender.
Blend for 1-2 seconds. Put in a cup.
- Mix with 100 gram of bread flour.
- Let stand at room temperature for 1 hour.
- Store in the refrigerator in an airtight plastic/glass
container.