Natural sourdough (dough starter) is a product used in the preparation of yeast-free bread and other bakery products. Less commonly used for baking yeast products. Usually it is prepared independently, but now you can also purchase ready-made products for different types of bread. The most popular is rye sourdough. It produces high-quality, healthy and tasty bread. The product is very demanding in terms of storage. If all conditions are not met, it will quickly deteriorate.
Criteria affecting shelf life
How long the starter's performance will last depends on the following conditions:
- Type of sourdough . It can be liquid, in the form of crumbs and dried. Each type is stored for a different period and under different conditions.
- Compound . Depending on the ingredients, shelf life and storage conditions may vary slightly.
- Temperature . For a relatively long period, the product in liquid form can only be stored in the refrigerator.
- Correctness and quality of feeding . The starter needs to be fed regularly and properly to maintain its culinary properties.
- Humidity . Depending on the condition of the workpiece (dry or liquid), the storage location should be drier or, conversely, moist.
Diagnosing and troubleshooting sourdough problems
The success of homemade bread depends primarily on the sourdough starter. When you decide to bake… Read more
- STS:
01/11/2014 at 17:48Will sourdough on rye flour disappear if the temperature in the refrigerator is +3 or +5?
13+
Tata:
02/15/2014 at 03:06
It doesn’t seem like it should, this is the normal temperature for a refrigerator. I stored it in the refrigerator. I actually used it for a week.
0
05/01/2019 at 12:41
Please tell me what kind of flour can be fed to the sourdough. When I purchased the sourdough, I was told that it can be fed exclusively with whole grain rye flour. Can I use other flour for feeding? I also want to clarify: if I prepare bread using malt, do I need to add malt to the starter?
1+
- Isgerd:
05/20/2019 at 09:24
The starter can be fed with any flour. You just need to take into account that the type of flour affects the properties of the sourdough. So, if you start overfeeding the starter with a different flour, then its rising properties/taste will change too.
1+
09.28.2020 at 20:16
Hello, it's always 26-29 degrees here. I'm trying to change it, but it doesn't work. What should I do? Tell me please
0
- Isgerd:
09.29.2020 at 09:47
robert, the first time my leaven took quite a long time to rise. Try just leaving it for more days. And don't forget to feed 
0
09.29.2020 at 18:36
Isgerd, in the first days it runs off the edges for me and quadruples in size within 30 minutes after feeding. And by the fifth day everything calms down, and there are almost no bubbles
