Prepare sourdough: Grandma’s tried and true tips you should know!

Have you always been curious how to prepare traditional sourdough completely according to grandma’s recipe? You have come to the right place! We will show you how to do it without any effort and what you should pay attention to. Let grandma’s tried and true advice inspire you!

Ideal flours for your sourdough

Depending on your baking project, you can use either wheat flour or rye flour as the base for your sourdough. If you want to bake light bread or pizza dough, wheat flour is ideal. For stronger, darker breads and pastries, rye flour is the better choice. Rye flour type 1050 is particularly recommended, but whole wheat flour is also an option.

Prepare sourdough: The secret behind every delicate bread

Making sourdough traditionally, like grandma did, is a tried and true method. Let’s begin!

You will need:

• 100 g rye flour (type 1150) or wheat flour (type 1050)
• 100 ml lukewarm water

This is how it is done:

1. In a bowl, mix the flour with the water. Cover the mixture loosely and leave in a warm place for about 14 hours. A tip from grandma: The warmer it is, preferably around 24 degrees, the milder the dough will be. Stir once after 12 hours.
2. The next day, add another 50 g of rye flour and 50 ml of water. Mix well and then leave covered again for about 24 hours.
3. Add again 100 g of rye flour and 100 ml of water, mix well and let it rest again covered for about 24 hours.

An important note: Repeat the third step on the following three days.

Now you should notice the first signs of fermentation: small bubbles and a slightly sour smell. Your approach should be active now. If not, repeat the process another day. After 5 to 6 days you will have a solid lump of dough: your sourdough starter is ready!

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