{"id":647312,"date":"2020-03-27T16:54:27","date_gmt":"2020-03-27T15:54:27","guid":{"rendered":"https:\/\/kefirko.com\/?p=647312"},"modified":"2025-08-21T10:54:36","modified_gmt":"2025-08-21T08:54:36","slug":"sourdough-bread-now-is-the-time-to-bake-it","status":"publish","type":"post","link":"https:\/\/kefirko.com\/de\/blog\/wie-man\/sourdough-bread-now-is-the-time-to-bake-it\/","title":{"rendered":"Sourdough bread – now is the time to bake it!"},"content":{"rendered":"

Sourdough bread is made without store-bought yeast. While we are trying to be more self-sufficient, baking at home may be just the way to go. All you need is flour and water.<\/strong><\/p>\n

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Baking a loaf of bread is very satisfying.<\/figcaption><\/figure>\n

Sourdough is made by lactic acid fermentation of dough. Lactobacillus culture in symbiosis with yeasts are responsible for fermentation process in the mixture of water and flour. The result is CO2 which is responsible for leavening the dough and the distinctive taste and sourness of the bread comes from the lactic acid.<\/p>\n

This traditional method of making the bread is not complicated at all. But you need to understand some basics to properly manage to make the starter and to care for it, so you can use it again and again. The same as we do with other cultures like milk and water kefir grains, kombucha SCOBY, etc.<\/p>\n

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Everyone can bake with water and flour and a bit of patience.<\/figcaption><\/figure>\n

How to make the starter?<\/h4>\n

Sourdough starter also known as the „chief“, „chef“, „head“, „mother“ or „sponge“ is a fermented mixture of water and flour. You can buy it or make it from scratch.<\/p>\n

To make it from scratch, you need a glass jar with enabled airflow. Kefirko kefir fermenters are perfect for this because of the two-part lid. Then you need flour and water. Make sure, you use quality flour and non-chlorinated water. Rye and whole wheat flours are much more active, so this maybe the way to go when starting.<\/p>\n

You start making the starter with small amount of flour and water in the ratio 1:1. Stir the mixture and leave it on the counter until next day. Stir it twice during the day. Then repeat the process every day. In about six days, the starter should be ready to make bread.<\/p>\n

There are many useful sites that can help you with making sourdough starter from scratch. We are referring to the site Sourdough mania<\/a> (in Slovene). You can also use Nourishmeorganics recipe<\/a>.<\/p>\n

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At the begining our starter looks just like a thicker mixture of water and flour. But each day it becomes more active …<\/figcaption><\/figure>\n
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… and it starts to grow and become more bubbly with each day.<\/figcaption><\/figure>\n
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Starting to look more like a foam. This airy mixture is perfect for baking bread.<\/figcaption><\/figure>\n

How to make sourdough starter with kefir?<\/h4>\n

You can make sourdough starter with kefir easily and much more faster. This recipe is from our partner 220degreesdiagonally<\/a>:<\/p>\n