Sourdough Bread Calculator

It is a misconception that baking bread is time consuming. In fact, the time spent working on the bread is less than taking the car to a shop that is 1 mile away.

Starter

The starter is a yeast/lactobacillus culture. Since these microbes are everywhere around us, it does not take any effort to make a starter yourself, although your first sourdough starter can be taken from someone else or can be made. Scroll down to the section Sourdough Starter Recipe

Bread

I would suggest to bake the bread right after you come home from work.

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First you need a sourdough starter, which needs to be fed daily 100g of rye flour and 100ml of water. Feeding takes about 30s. The starter can be kept on the kitchen counter in a big bowl (we use a ceramics dish with a plate as lid). Avoid aluminium bowls. They inhibit the microbial growth.

When you want to bake, transfer 3 big tablespoons of starter into a clean bowl  and feed it (100ml, 100g flour). That is going to be your next starter for your next bread. Weigh the remaining starter. Enter the weight below. The calculator will tell you how much flour, water and salt you have to add. You can use pretty much any flour as long as it is not self raising. If your starter is very young and you have made it from scratch, add a bit of yeast (e.g. 1 tsp dry yeast) for the first 4 breads.

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  • Mix for 2-3 minutes in a kitchen aid. Cover. (time spent: 4 min)
  • Leave next to the radiator until about 3 hour prior to your bed time. (time spent: 10s)
  • Mix for 1 min. Then transfer dough to a loaf pan with some breadcrumbs. (time spent: 1.5min)
  • Leave in the pan for about 1.5 hours prior to your bed time. Leave the pan in a warm place or in the oven heated to minimum heat. (time spent: 20s)
  • Set the oven to 200C and bake for 1.25h. (time spent: 15s)
  • Remove bread from pan. (time spent: 30s)
  • Wrap in in a towel. (time spent: 20s)
  • Stick all the bits that you have used into a dishwasher (time spent: 2min).

Sourdough bread upgrades

Feel free to add sunflower seeds, pumpkin seeds, crushed line seeds, etc. If you use whole seeds, soak them in water prior to baking. It’s better for your intestines.

Sourdough Starter recipe

Making the starter from scratch takes 5 days. It makes sense to keep the starter in a warm place, such as next to a radiator, above the fridge. The starter culture thrives when it has the consistency of pancake dough. So if the instructions below don’t give you that consistency, add water or flour.

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  1. In the morning, mix 100g of flour with 100g of water. Cover the dough. In the evening stir the dough a bit. Cover.
  2. In the morning, add and mix 50g of flour and 50g of water. Cover the dough. In the evening stir the dough a bit. Cover.
  3. In the morning, mix 100g of flour with 100g of water. Cover the dough. In the evening stir the dough a bit. The dough should start smelling a bit fruity/like vinegar/yeast. Cover.
  4. In the morning, mix 100g of flour with 100g of water. Cover the dough. In the evening stir the dough a bit. Cover.
  5.  In the morning, mix 100g of flour with 100g of water. Cover the dough. When you come home from work, stir the dough  and bake a bread (see recipe above).

If at any point the starter smells like vomit (not a joke), throw it out and start over.

The dough can be stored in the fridge, if you are away for a week. There has to be fed with 1 tablespoon of flour and 1 tablespoon of water per week. I takes about 1 day and 100g of flour and 100ml of warm water to wake it up after removing the dough from the fridge.

The dough can be frozen as well but takes ~1-2 days to wake up. Procedure is the same as above.

Bread maker

You can make the bread in a bread maker as well. Just make sure the total weight about what you would usually use in the bread maker. We have a Panasonic SD-2511 and usually incubate the bread using the Dough program followed by the French Bread program, which incubates the bread for the longest amount of time out of all available programs before baking it.

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