Making Sourdough at Home Preparation Phase and Day 1

Hello dear friends,

I wrote this recipe 8 years ago. Before I started reading this article, I compiled and collected it and published a new yeast preparation article with its updated version the other day. With this link .

Thanks to my wife, we also embarked on the sourdough adventure. We will read about our Mayan adventure together from my wife's pen day by day. Today, he explained the preparation phase and the first day at length. Now I leave the word to him :)

I have a special interest in making bread. The bread you make at home has a different taste and pleasure. Although ready-made bread mix is ​​now very common in big markets, the bread you make at the end of the effort you spend on making sourdough is like a gift you can't resist eating.

I say it is, but I have never made bread with sourdough I prepared myself before :) I just have the feeling that it will. Because everything you do with effort is beautiful...

3 years ago, I came across a step-by-step explanation of how to make sourdough at home on a blog whose name I don't remember. I rolled up my sleeves and tried it out. At the end of 3-4 days, I felt it wasn't working, something seemed to be going wrong and it ended up in the trash. Maybe it's my fault, maybe the owner of the blog is incomplete… It doesn't matter. In the end it didn't work and I postponed the second attempt with the frustration of the first attempt. I postponed it so much that 3 years passed :)

In fact, I always had a new venture in the back of my mind. This request, waiting for the right time to come, came to light again 2-3 weeks ago when my wife said that she had the idea to explain how to make sourdough on her blog. But he could not find the time to start.

When you think about doing something, life starts to present the necessary opportunities for you. At this opportunity, I followed every article with interest. Cafe Fernando It is a different beauty when the owner of your blog is Cenk :)

When Cenk embarked on the adventure of making sourdough as if he had read my mind, I thought I would start when I did not wait for my wife to start it, but found a blog whose recipes and explanations I trust.

However, as he mentioned, since the mentioned organic flours are not available in every market, it took a few days to obtain them. I first went to Real to buy Karahan flours. When I couldn't find it there, I bought another brand of organic flour because of my desire to start as soon as possible. Since I couldn't find bread flour, I had hesitations at the beginning that we had to go to İstinye Park that evening and I knew that there was Macrocenter there :) I said, this is the opportunity, I'll get it from there. When we went, the second disappointment was waiting for me in the flour section. There was only organic whole wheat flour. There is no bread flour in the blue package.

There will always be flours that Cenk said, I have to find it :) Although he also said any organic flour if you can't find it, but whatever...

The answer was not too late anyway, and it came from the organic market established in the Mecidiyeköy Profilo shopping center. I found the 5th element that will save the world while I was wandering around the aisles with my wife in case it is here :) Air, earth, fire, water, flour :)

When I came home in the evening, I opened cafefernando.com and started doing the necessary actions. Even though I'm sorry for being 7 days late, I think I got a chance to see the progress. Maybe he'd throw it away on the 3rd day.

Fermentation has started now and we will wait for tomorrow evening and see the results. We will not feed for the first 2-3 days as we will wait for bubbles to form on the mixture. I will be writing the results every day in this adventure. We will come up with something by taking advantage of my wife's experience. Let's see if we can find the 7th day like Cenk :)

If you're waiting for the right time to start, it's never too late :)

PREPARATION PHASE

At the preparation stage, obtain 2 kilos of organic whole wheat flour and bread wheat flour. Mix 1 kg each and keep it closed. I poured it into a basin and mixed it thoroughly, then put it in handcuffed bags. I always searched for Karahan because Cenk suggested it, but you can use organic sources you trust. Wash the tools you will use in boiling water beforehand. We do not want harmful bacteria to infect our yeast.

* A wide-mouthed glass jar with a depth of at least 3 glasses of water. (The reason it's glass is so you can watch the yeast rise.)

* A wooden spoon.

* Since the chlorine in the water we will use affects the yeast adversely, we recommend that we use drinking water.

Sourdough – Day 1

The first day is no different from the other day. No signs of life, no crusting, no foaming around the edges. It seems too early to feed the yeast. Cenk writes that this process takes 2-3 days and acts according to the situation.

On the first day, I copy the recipe from Cenk. Also my wife's recommendation. Slow Food Intellectual Palates I also started to examine the posts of the initiative about sourdough. There are many different methods, which makes the situation more exciting. As a third source, Cenk also mentioned Ear Stuffed Recipes (Owned by Şemsa Denizsel) I've been digging through the blog.

For example, there is something that is already on my mind. While Cenk and Şemsa Hanım were covering the container in which we prepared the yeast, Slow Food preferred to leave it uncovered. I don't know how this will make a difference, but I preferred to cover it with a 2 to 1 advantage.

It was at the 8 OZ line when I started fermenting. No blistering occurred. Either use a container with measuring lines or make a mark so you can see the rise. Today I put it back in the corner without feeding.

Let's see what will happen tomorrow...
ALL STAGES
- day 1 and preparation

- sourdough day 2

- sourdough day 3

- sourdough day 4

- sourdough day 5

- sourdough day 6

- sourdough day 7

Sourdough Recipe – First Mix

Recipe adapted from cafefernando.com.

• Mixture of 140 grams (1 cup) of bread and whole wheat flour (50%-50%)
• 140 grams (about 1/2 cup + 1 tablespoon) drinking water, at room temperature

1. Transfer the flour mixture to a thoroughly cleaned glass bowl.
2. Pour the water on it and mix it with a wooden spoon until the pieces of flour disappear.
3. Scrape the dough sticking to the rim of the bowl, cover it with a clean cloth napkin and leave it to ferment in a warm, windless corner of your kitchen.