Today I want to show you what we can do with our sourdough in the summer, in case we are away for 3-4 weeks.
Today 17.06. we will take the culture from the jar, which will be 10 g. at a higher point and we will mix with 40 gr. rye flour, which is a large amount of flour, so we will turn the leaven into flour crumbs. After 3-4 weeks we will wake it up. We store it in a dry and dark place at room temperature, so that air passes through, so that it can breathe. This way our culture does not stop fermentation. It has a nutritional material, which is rye flour, and so we leave it as if half asleep.
To use it again, we have to weigh it and add the same amount of warm water and we will wait, until the yeast starts to ferment, it will definitely happen faster than if we were to prepare the yeast from scratch, which will be new and weak.
Feeding formula:
10 gr. sourdough + 10 gr. water + 10 gr. rye flour 1 + 1 + 1
10 gr. sourdough + 20 gr. water + 20 gr. rye flour 1 + 2 + 2
10 gr. sourdough + 30 gr. water + 30 gr. rye flour 1 + 3 + 3
Everyone will calculate how many grams they will need in a week, depending on how often you bake
When we feed the sourdough it is good to let it rise for 2-3 hours after feeding and then keep it in the refrigerator for 1 week.
When in the evening we prepare leaven for the bread we will bake tomorrow, it must be risen to its highest point – this is very important, and not as if we just fed it.
Try this storage method as well and adapt your leaven to your own lifestyle!!!
