You can let the dough rise in a cool place or use the fridge to further retard the dough rising process.
If not, please check out our tutorial on how to make your own sourdough culture in easy steps.
This way you can keep a small starter and still have the full sourdough flavor.Why do we maintain such a small amount of starter?With our method you only have to maintain about 50 grams of sourdough.If you decide to skip baking this week, using our method, refreshing means kado oma knutselen throwing away only about 30 grams of sourdough.Ronde rozijnen spelt1.20 Koffiek.Droog bolleke spelt1.20 Koffiek.So bake a few times to get a feeling of your sourdough culture it may be different from ours.Acid-producing bacteria like whole grain flours, so use less of them and more (finer / white) bread flour.
Example: You bake 2 loaves each week.When using a preferment (like a poolish or a biga) we use about 15-20 grams of sourdough for a sourdough loaf like our whole wheat levain and pain naturel.This is why, despite all the tips given, it can still be that your own culture is a mild and gentle type, never capable of producing a super sour loaf, or the other way around.When a starter gets too sour the acid stops the yeast from growing and making bubbles.Lactose en glutenvrije speculoos zakje 160gr.
The best environment for the yeast and lactobacilli to prosper, but feed regularly!