This post should show you how to make sourdough easier! Again and again I notice in baking courses that many people strictly adhere to sourdough production. It’s not wrong,, but every sourdough recipe can be adapted to your own daily schedule.
Maturity times for 1-stage sourdough process
Here, the starter content determines the maturity time!
|2% Starter||20-24 Hours maturing time||TA 210||28-30°C Dough temperature|
|5% Starter||15-18 Hours maturing time||TA 210||28-30 °C Dough temperature|
|10% Starter||12-14 Hours maturing time||TA 210||28-30°C Dough temperature|
|15% Starter||8-10 Hours maturing time||TA 210||30-32°C Dough temperature|
|25% Starter||4 Hours maturing time||TA 210||35°C Dough temperature|
As you can see in the table, the 1-step process can be adapted to everyday life. Spontaneous bakers can start their sourdough in the morning and bake bread in the evening.
Maturity times for 2-stage sourdough process
In this sourdough process, the sourdough is stirred in in 2 stages. The two phases are called “Foundation sour and Full sour” – here the time span from foundation sour is very flexible.
The flour amount to be soured is mixed in two stages.
|1st Stage- foundation sour|
|33% of the rye flour amount to be soured||5% Starter||TA 160||24-26°C||12-24 Hours maturing time|
|2nd Stage- Full sour|
|67% of the rye flour amount to be soured||TA210||32°C||3 Hours|
In the table you can see that the foundation sourdough has a very variable time span. This can be mixed to the full sourdough step after just 12 hours. The maturing time of the full sour stage is determined by the sourdough temperature !!!
ATTENTION: This table is to be regarded as a recommendation – flour quantity and hydration (TA) of the respective levels can be changed at will!
To get a stronger flavor in the bread the following can be adjusted:
- Increase the flour amount in the foundation sour stage
- Change the temperature of the foundation sour stage
- The rye flour in the foundation sour can be exchanged for a higher type number flour or whole grain flour.
- Adjust the hydration
- Increase the maturity time for the foundation sour (my recommendation is for a 12-14 hour maturity time for the foundation sour).
Maturity time for a 3-stage sourdough process
This sourdough method is best suited for breads that are to be baked with the addition of yeast. In order to draw out the best possible flavor and rising strength, this method is divided into three stages: Refresh sour, Foundation Sour, and Full Sour.
The example below gives the breakdown of timing and amounts for each step of a 3-stage process with a short full sour phase:
|Refresh Sour||6 Hours||27°C||200|
|Foundation Sour||12 Hours||25-26°C||180|
|Full Sour||4 Hours||30°C||190|
To calculate the sourdough process the amount of flour to be soured, the hydration, and maturing time are important! The example given should only be used in calculating for a 3-stage process!
|Sourdough Stage||Flour in the step||Water in the step||Sourdough in the step|
As shown in the example, the calculation for each step is done by dividing the maturity time by the flour amount.
- 600g of flour in full sour : 4 Hours maturing time = 150g flour in the foundation sour
- 150g of flour in the foundation sour : 12 Hours maturing time = 12,5g of flour in the refresh sour
In the following table the flour and water amounts for each stage are given:
|Sourdough Stage||Weighed Flour Amount||Weighed Water Amount|
|Foundation sour||(150g – 12,5g)137,5g||(120g – 12,5g)107,5g|
|Full Sour||(600g – 150g)450g||(540g -120g)420g|
This sourdough process is very complex for the hobby baker and only practical in larger quantities. Here, too, the maturing time and dough yield can be adapted to the respective workflow.
Recipe for a dough weight of 2082g (3 pieces, each 694g)
1 Stage Sourdough
- 350g Rye flour Type 960
- 350g Water
- 35g Starter
Maturity time: 12-14 Hours Dough temperature: 28-30°C
- 400g Coarse rye meal
- 100g Dried & finely ground bread crumbs
- 600g Water (45°C)
Soaking time: 1 hour
- 735g Mature sourdough
- 1100g Soaker
- 100g Rye flour Type 960
- 150g Wheat flour Type 700
- 22g Salt
- 5g Yeast
- Mix all ingredients on slow speed for 7 minutes. If the dough appears to be too firm, more water can be added.
- Then mix on fast speed for 1-2 minutes.
- 15-20 minute dough maturity
- Weigh out 694g dough pieces and form into rounds. With the seam-side down, place into the forms.
- Final proof of about 45 minutes
- Bake at 240°C with ample steam
- After 7-8 minutes reduce to baking temperature to 195°C
- Total baking time should not be less than 70 minutes.