Maintaining a stiff sourdough culture
Here the ratio of Culture/Water/Flour = 25/50/100 is used.
Other ratios are also possible such as 55/40/80, which
provides a higher level of inocculation.
Procedure 1
Result: 175-200 gram of new culture.
- Take 25 gram of stiff sourdough culture from the refrigerator
and let it come to room temperature.
- Mix and knead 100 gram of bread flour with 50 gram of water.
- Knead the 25 gram sourdough culture thoroughly through the 150 gram
of flour and water mixture.
- Knead in more flour to obtain a very stiff culture.
- Let stand at room temperature for 1-2 hours.
- Store in the refrigerator in an airtight plastic/glass
container.
Procedure 2
Result: 175-200 gram of new culture.
- Take 25 gram of stiff sourdough culture from the refrigerator
and let it come to room temperature.
- Put the sourdough culture and 50 gram of water in a blender.
Blend for 1-2 seconds. Put in a cup.
- Add 100 gram bread flour and mix. Knead thoroughly.
- Knead in more flour to obtain a very stiff culture.
- Let stand at room temperature for 1-2 hours.
- Store in the refrigerator in an airtight plastic/glass
container.