How to prepare mother yeast at home with just water and flour. Some recipes for preparing mother yeast at home suggest combining an apple with water and flour, or adding malt, sugar or honey to the ingredients.
Sourdough
How to prepare the mother yeast only with water and flour. Some recipes suggest combining an apple with water and flour, or adding malt, sugar or honey to the ingredients.
Actually you can prepare your own yeast from scratch at home with only water and flour. This is a really simple process that we will now explain step by step. Thanks to the mother yeast you can get an excellent homemade bread naturally leavened but also prepare the dough for pizzas, focaccia, savory pies and brioches with sourdough.
If you haven't found anyone in your area who has some sourdough on hand to give you, it's time to try making your own sourdough at home. The recommendation is to use organic flour. To prepare home-made mother yeast with water and flour, we recommend using type 0 soft wheat flour or spelled flour.
prepare the mother yeast with water and flour you will need:
- 200 grams of flour
- 100 milliliters of water
1) In a bowl or bowl pour in the flour and add the water little by little (first day). Mix with a spoon and then knead with your hands until you get a fairly soft ball of dough. Cover the bowl with a lightly moistened kitchen towel and store at room temperature until the next day. The advice is to use a transparent bowl - a large glass jar is also fine - to better control your dough.
2) The damp cloth is used to prevent a rough and dark crust from forming on the surface of the dough. Should it form, remove it gently before moving on to the next refreshment.
3) When will they be 24 hours after the first mix (second day), add 100 grams of flour and 50 milliliters of water to your bowl. Knead your starter yeast and let it rest for another day.
4) The third day you will do a new refreshment with 50 grams of flour and adding a little water (about 25-30 milliliters) to make everything easily workable but not too liquid.
5) Keep your dough under control. Always cover with a damp cloth e let it rest at room temperature. If your dough smells good, not too acidic, you can carry out the following refreshments (following the instructions of the third day) every other day instead of every day.
6) Calculate your sourdough will be ready, to prepare baked goods that do not need to rise, such as breadsticks, after about 15 days from the first mix.
7) After 1 month from the first dough instead you will notice that the natural leavening will be taking place because the bubbles typical of the mother yeast will form in the dough, ready to prepare breads and pizzas.
8) With this procedure you will obtain solid mother yeast. You will have to keep it in the refrigerator in a closed glass jar. The mother yeast will keep in the refrigerator for a week.
9) Each seven days you will have to deal with a new refreshment and on this occasion you will take advantage of it to prepare bread or other doughs.
10) For refresh your homemade sourdough you will have to take the jar out of the fridge and wait at least an hour, then add 100 grams of flour and 50 milliliters of water. Then you will knead. After refreshing, half of the sourdough will be placed in the jar and the other half will have to double its volume and then can be used to knead any type of leavened product. It will be necessary to keep the sourdough at room temperature for 1 hour after refreshment and only then can it be placed in the refrigerator.
There are so many recipes that you can prepare with sourdough, in addition to the classic bread, you will find here 12 recipes to prepare pizzas and focaccias at home with your new sourdough.
Marta Albè
Read also:
- 12 types of pizzas and focaccias to prepare at home with sourdough
- Sourdough: 10 recipes to prepare at home with sourdough
- Sourdough: homemade natural yeast
- Gluten-free sourdough: how to prepare it and how to store it
