But what exactly is sourdough starter? It is nothing more than a mixture of flour, water, and sugars made acidic by a series of bacteria that promote fermentation and requires so-called feedings to be strengthened and kept alive. Preparing sourdough starter at home is not a complex operation but, at the same time, requires precision and a lot of patience. The techniques vary, the proportions of water and flour can change, and some recipes may require the addition of sugar or honey to facilitate fermentation. One of the most credited recipes is that of the Sorelle Simili which calls for 200 grams of Manitoba flour, 90 or 100 grams of warm water, one tablespoon of oil, and one of honey. You need to knead everything for a long time until you achieve a homogeneous and firm dough, after which you just need to let it rest and rise at room temperature in a glass container for 48 hours. After the necessary time has passed, you will need to feed it every 2 or 3 days for at least a month in this way: for every 100 grams of sourdough starter, you need to add 100 grams of flour and 45 or 50 grams of water and knead everything again. The younger the sourdough starter, the more you will need in the doughs for bread, pizzas, and pastries.
* approximate values per serving
The sourdough starter originates from a spontaneous fermentation of water and flour left exposed to the environment, feeding on the microorganisms present in the air and in the flour, followed by feedings. At this point, I prepare warm water with sugar and mix until the sugar dissolves. Then I take the starter, remove the harder 'skin' that has formed on the outside, and similarly remove the bottom part, which resembles a sludge and is not good. I then immerse the pieces of starter in the water. I leave it for about twenty minutes until all the starter is released into the water. Then I squeeze the starter, add 250 grams of it to the flour, and then new water. I work everything well to obtain a homogeneous dough, always bringing the dough towards the inside. We make a cross on top of the dough that will allow us to see how the starter is working. We place a cloth in a container, put the starter inside, and close it. We wait three hours and the starter will be ready.
Sourdough with sugar is an interesting variant that can enrich your dough, providing sweetness and promoting more effective fermentation. This preparation involves adding sugar to the lukewarm water used for refreshing the sourdough. Sugar not only nourishes the yeasts but also stimulates fermentation, making your sourdough even more active and ready for baking. Using this variant can be particularly useful for preparing sweet leavened goods like brioche and panettone, where natural sweetness is essential. Remember to adjust the amounts of sugar based on your recipes to achieve the right balance of flavors.
In Lombardy, sourdough is a fundamental ingredient for the preparation of many baked goods typical of the local tradition. By using Lombard sourdough, you can bring to life historical recipes like rye bread or the typical grissini. This regional variant is distinguished by its consistency and characteristic flavor, reflecting the culinary traditions of this area. The slow and natural fermentation of sourdough gives the products a crunchy crust and a soft interior, making every bite a true pleasure. If you wish to explore Lombard traditions, do not hesitate to use sourdough as a base for your preparations.
If you are looking for a lighter version of sourdough, you can opt for light sourdough. This variant involves using whole grain or low-gluten flours, which can make your dough more digestible and suitable for those following a balanced diet. Additionally, by using reduced amounts of water and sugar, you can obtain a sourdough that maintains its fermentative properties without weighing down your dough. This version is ideal for those who want to enjoy bread and baked goods without sacrificing lightness, making your dishes healthier and suitable for various dietary needs.
Sourdough offers numerous health benefits thanks to its natural fermentation. This type of yeast is rich in probiotics, which promote a healthy gut flora and improve digestion. Furthermore, sourdough has a lower glycemic index compared to commercial yeasts, making baked goods more suitable for those who need to control blood sugar levels. On average, a serving of bread made with sourdough contains about 200 calories, depending on the ingredients used. Choosing sourdough means opting for a healthier and more nutritious preparation that can bring benefits to your overall well-being.
Storing sourdough is a common question among baking enthusiasts. Yes, you can store sourdough in the refrigerator to prolong its life. It is important to perform regular refreshes every 7-10 days to maintain its vitality. Before using it, it is advisable to bring it back to room temperature and refresh it again to reactivate its yeasts. If you need a break from baking, the refrigerator is the ideal place to keep your sourdough in great condition, ready to be used when you need it. Remember to pay attention to its consistency and smell during refreshes to ensure it is always in perfect shape.