How To Make Sourdough At Home

Mother yeast is one of the most precious ingredients for bread-making. A true miracle that allows us to obtain digestible and nutritionally richer bread and pizza. Mother yeast has been rediscovered recently by bakers eager to give their customers quality products with an ancient flavor and by many simple enthusiasts who enjoy preparing baked products with many beneficial properties at home.

Preparing it at home is easy, even if it is long and laborious. However, this should prevent you from testing yourself, so you always have fresh sourdough available. Here, we will explain how sourdough is made, why it is essential to make it correctly, what uses you can make of it (starting with recipes with sourdough), and how to technically use it in various preparations.

Mother Yeast, What Is It?

Sourdough, also called sourdough, developing batter, or regular or sharp yeast, is a combination of water and flour where matures and lactic microorganisms of the Lactobacillus species create what start the raising and fermentation processes. These are, clearly, microorganisms that are great for the gastrointestinal framework and make the batter “alive.”. In this situation, the fermentation and maturation processes happen more leisurely than in batters made with brewer’s yeast. In any case, definitively, this gradualness ensures the effortlessness of the items. How about we accelerate the interaction? Indeed, by adding fixings, for example,

  1. Yeasts.
  2. Exogenous lactic acid bacteria.
  3. Sugars (honey, for example).
  4. Apple peel.
  5. Dried fruit (raisins).

Mother’s Yeast Recipe


  1. 10 Minutes minutes
  2. Portions people
  3. Total Calories: 720


For The First Dough

  1. 200 g of flour
  2. 100 g of water
  3. One teaspoon of honey

For Each Subsequent Refreshment

  1. 200 g of flour
  2. 100 g of water


  1. In a bowl, blend flour, water, and honey. Work every one of the fixings well and get a mixture you will pass on to rest in a shut, non-impenetrable glass holder in an excellent, dry spot at room temperature for 48 hours.
  2. When the shown time has elapsed, retake the raised batter, dispense with any hull, and eliminate just 200 grams, discarding the rest. Blend the yeast with 200 grams of flour and 100 grams of warm water. Manipulate again and spot the mixture in a similar glass compartment, which you will have washed exclusively with boiling water and dried well overall. Close it, in every case, freely, and pass it on to rest in an excellent, dry spot at room temperature for 48 hours.
  3. Toward the end of 48 hours, continue similarly, regarding the rest time between one stage and one more until the seventh day from the very beginning of the system.
  4. From then on, rewards should be served daily, i.e., like clockwork, for seven days. The interaction is unaltered. The sourdough can be utilized or put away in the ice chest on the fifteenth day.


Attention: Before each use and also during storage, the sourdough starter must be refreshed every week. For all the details, we refer you to the article on sourdough.

How To Make Sourdough

  1. Yes, but technically, how is sourdough made? Many recipes are intricate. We attempt to work on it (even though it isn’t generally imaginable) by letting you know that you will require water, flour, a sweet component (we propose honey), which is utilized to catch the yeasts, and an enormous glass container.
  2. The cycle lasts 15 days, during which you should complete ten rewards. Invigorating is just the way that you feed the yeasts once in a while. Yet, we should go all together.

The First Dough

Mix 200 grams of flour, 100 grams of water, and a teaspoon of honey in a bowl. Work all the ingredients well and obtain a dough you will leave to rest in a closed, non-airtight glass container in a cool, dry place at room temperature for 48 hours. The first step is done!

Refreshment Without Use

Your sourdough starter is ready and well-leavened. Focus on it similarly as you would a living animal, regardless of whether you won’t utilize it right away. This is the way to act in this situation:

  1. Eliminate the sourdough starter from the cooler and allow it to sit at room temperature for thirty minutes. Not surprisingly, eliminate any outside layer and eliminate 200 grams.
  2. Break down this sum into 100 grams of water with a fork.
  3. Add 200 grams of flour, and you get a reduced mixture. Make a cross-cut and spot it in the container to rest.
  4. After 30 minutes, set everything back in the cooler. Rehash the cycle at regular intervals.

The Excess Of Sourdough

The excess sourdough, i.e., the piece that has yet to be revived, should be discarded if you don’t utilize it. Yet, it has significant organoleptic properties and can be used for bread making. Store it in the refrigerator, airtight fixed, and use it as a “fortifying” fixing in a batter. The abundance comprises one piece of flour and one portion of water and must be considered as a part of the fixings to supplant a similar amount of water and flour. Out of 500 grams of flour and 300 grams of water, you can utilize 400 grams of flour, 250 grams of water, and 150 grams of abundance since this consists of 100 grams of flour and 50 grams of water.

Also Read: Carnaroli Rice: Properties, Characteristics, And Benefits


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