Grandma Felicetta called it “la mamma” (the mom). The natural leaven, also called sourdough is a mixture of flour and water acidified by a complex of lactic acid and bacteria that are able to activate the fermentation. Unlike the yeast, sourdough allows a grater rise, a higher digestibility and has better kipping properties. Making the yeast and allow it to rise it’s a bit like growing a plant. A lot of care and attention ... and then you will really love it
FIRST STEP: TO MAKE THE STARTER Ingredients: 200g f lour type 0 (possibly organic) 100g lukewarm filtered water 1 teaspoon honey Equipment:: 1 glass jar A dish cloth an elastic band
1st DAY: STARTING THE SOURDOUGH In a large bowl mix the filtered water with the flour and honey, which helps fermentation. Knead by hand until you have a smooth dough. With a knife make a cross on the dough, transfer dough to the glass jar and cover with a small wet cloth. Leave starter at room temperature, between 18º and 25ºC, for 48 hours.
AFTER 48 HOURS: FIRST FEEDING After 48 hours the dough should be doubled in size and starts bubbling. If there is a light crust on the surface remove it. Take 200g of sourdough (you don’t need the rest) and transfer to a bowl.
Add: 100g lukewarm water 200g flour type 0 Mix by hand to form a compact dough. With a knife make a cross on the dough, transfer dough to the glass jar and cover loosely with a small wet cloth. Leave starter at room temperature, between 18º and 25ºC, for 48 hours.
AFTER 48 HOURS: SECOND FEEDING The dough will doubled in size, it means everything is going the right way and all the bacteria the make the yeast active are forming . Take 200g of sourdough (you don’t need the rest) and transfer to a bowl. Add: 100g lukewarm water 200g flour type 0 Mix by hand to form a compact dough. With a knife make a cross on the dough, transfer dough to the glass jar and cover loosely with a small wet cloth. Leave starter at room temperature, between 18º and 25ºC, for 48 hours
Take 200g of sourdough (you don’t need the rest) and transfer to a bowl.
n. 10 May 2013 - OpenKitchen
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