Prepare sourdough - grow, care for, tips

Today I have a guide for you to prepare your own sourdough. Simply grow sourdough yourself and start baking bread. I have already published some recipes with sourdough here on my blog (click here for the Bread with sourdough recipes.). Many of you have therefore wanted instructions on how to prepare sourdough ... here it is now. ♥

Sauerteig ansetzen zum Brot backen. Einfach selber züchten und das Anstellgut dauerhaft pflegen. Mit wertvollen Tipps und Tricks.

When I started baking bread a few years ago, sourdough quickly became an issue for me. However, the whole thing seemed rather complicated to me at first, although it really is not at all and the sourdough cultivation only takes a few days. There were just so many different recipes for making sourdough. All similar and yet somewhat different. Somehow I “muddled through” and now my sourdoughs are several years old and I now have different types in my fridge. It is important to know that the sourdough gets better and better over time and only really develops its driving force and aroma over time.

What is sourdough?

It is a very traditional raising agent for bread and rolls, actually the oldest and most original of all and was certainly discovered by accident. It arises from the natural microorganisms that are naturally present in grain. In principle, sourdough always consists of water, flour, lactic acid bacteria and wild yeast.

The acid is created in the sourdough by the metabolic products of these lactic acid bacteria and wild yeast, in the form of lactic acid and acetic acid. In addition, carbon dioxide is produced as a by-product, which causes the dough to loosen.

Sauerteig ansetzen zum Brot backen. Einfach selber züchten und das Anstellgut dauerhaft pflegen. Mit wertvollen Tipps und Tricks.

What are the advantages of sourdough when baking?

Breads and baked goods that are baked with sourdough stay fresh longer, have a very tasty and balanced aroma, are easier to digest and therefore more digestible. Breads baked with it go moldy slower than bread without sourdough.

In principle, rye flour can only be baked through sourdough, because it has to be acidified. Therefore, rye flour - without the addition of sourdough - should only make up a small amount of the total flour in a bread (max. 20%).

Dried sourdough powder or liquid, packaged sourdough from the supermarket or organic market have no driving force. Bread doughs are not loosened with it, but at most flavored a little. These purchased variants are also much more expensive and are therefore mainly used to flavor bread and rolls. The exception here is an active, live sourdough, which is available from selected suppliers. This saves you from having to breed yourself and you can basically start baking bread straight away.

Sauerteig ansetzen zum Brot backen. Einfach selber züchten und das Anstellgut dauerhaft pflegen. Mit wertvollen Tipps und Tricks.

What is anstellgut?

Anstellgut, also called ASG or sourdough starter, is, so to speak, the remainder of a ripe sourdough. It is, so to speak, the starting culture or an offshoot of the sourdough. Something of this is always kept in order to make new fresh sourdough. With the ASG, a new sourdough can be “started” again and again without it having to be cultivated in a lengthy manner, because the microorganisms responsible for loosening the dough are already sufficiently available. As already mentioned, these are primarily lactic acid bacteria and wild yeasts.

ASG is always stored in the refrigerator and is best kept in a glass jar. You can read more about the care of sourdough below.

What is needed:

  • Flour: preferably rye flour (organic quality if possible) and preferably freshly ground wholemeal rye flour (also suitable: spelled or whole wheat flour, spelled or wheat flour type 1050, rye flour type 1150/997)
  • Water, approx. 35 ° C
  • patience

Prepare sourdough:

It is important to work “cleanly” so that the wrong bacteria do not multiply. I recommend freshly ground whole wheat flour because it provides the most nutrients for the sourdough.

  1. Day: Mix 50 g flour with 50 g lukewarm water and cover for 24 hours in a clean container in a warm place. (I have had the best experiences with vessels made of glass.)
  2. Day: Add 50 g flour + 50 g lukewarm water and stir well. Cover again and let rest warm for 24 hours.
  3. Day: Add 50 g flour + 50 g lukewarm water and stir well. Cover again and let rest warm for 24 hours. You may have already discovered some bubbles in your sourdough, then you are on the right track.
  4. Day: 50 g of the last sourdough mixture + 50 g of flour + 50 g of lukewarm water and stir well. Cover again and let rest warm for 12 hours. The volume should now double during this time, otherwise let it stand longer.
  5. Add 50 g of the last sourdough mixture + 50 g flour + 50 g lukewarm water and stir well. Cover again and let rest warm for 12 hours. The volume should now double during this time, otherwise let it stand longer.
  6. The sourdough is now ready and can be used for baking. Important: Take out about 100 g and store it in a clean glass in the refrigerator as a starting material for new sourdough. The sourdough can then be used for the next bread.

→ The sourdough should have a fruity, sour smell and be interspersed with bubbles.

→ Over time it gets more driving force and also becomes more aromatic. To do this, he just needs to be fed regularly.

→ In order to strengthen the driving force more quickly, you can now feed the sourdough daily for a few days.

→ You can use this cultivated sourdough to make or grow several types of sourdough. To do this, you take a portion and simply feed it with another type of flour, for example with spelled or wheat flour. The various sourdoughs will then be fed and fed separately from one another in the future. Here I explain how that Breeding to Lievito Madre from ASG from sourdough functions.

Sauerteig aus Roggenmehl in einem Weckglas.

Maintain the sourdough

  • The sourdough mixture (= Anstellgut or ASG) is always stored in the refrigerator, preferably in a Weck jar with a lid or a jar with a screw-on lid
  • The ASG should be refreshed after a week at the latest.
  • The storage jars should be changed regularly.
  • I usually feed my starter goods (i.e. the part with which new sourdough is prepared) 1: 1: 1 (e.g. 30 g flour + 30 g water 35 ° C + 30 g ASG) and put it at 26-28 ° C warm. The Anstellgut (ASG) is quite mild. After doubling, this batch goes into the refrigerator. I do this feeding once or twice a week to keep my ASG active and mild.
  • There are also methods with other sourdough, flour and water ratios. For example 2: 2: 1 or 10: 10.1. The maturing times are extended accordingly.
  • For me, the measure is always doubling, that is the most active in the sourdough or the ASG.
  • I prefer to run my ASG separately and preferably with champagne rye type 1000. That means I remove some of it for baking, can use it to make sourdough and then feed the ASG separately. So there is no risk of it being accidentally consumed (has already happened to me).
  • If something gray or dark liquid settles out and your ASG looks a bit strange in the refrigerator, you don't have to worry. Most of them are then just “very hungry” and have to be fed quickly.
  • Only mold must not be present under any circumstances, then the ASG should be disposed of.
  • In this case you can get a “dry protection”. To do this, the sourdough is spread thinly on a sheet of baking paper and dried. Then grind finely. If you want to bring your fuse back to life, simply stir again with a little lukewarm water and flour and keep warm. When activity shows, it is best to do some feeding cycles.
  • If I can't feed the sourdough for a while (for example, during vacation time), I feed it very firmly and then immediately put it in the refrigerator.

Tips for baking with sourdough:

  • To make sourdough for a bread recipe, as mentioned above, there are several feeding schemes.
  • In general, a warm tour at, for example, 26-28 ° C leads to a rather mild sourdough.
  • A tour at room temperature of 20-22 ° C promotes a more sour sourdough.
  • In between times I can always take a part of the ASG out of the fridge and use it to make sourdough for a bread recipe.
  • As a sourdough beginner, it is best to always follow the instructions in the recipes first. There you can see how much food is needed and how much flour and water the sourdough should be made with. The active and well-maintained ASG can therefore simply be removed from the refrigerator and used according to the recipe.
  • If the last feeding was a long time ago, the ASG should be activated again by feeding.
  • In the case of very young, freshly grown sourdough, a little bit of additional yeast is recommended as a leavening agent at the beginning. Usually the driving force is not so strong at the beginning, but this changes quickly with good care.
  • You can also find some interesting information here.
Sauerteig, Brühstück und Quellstück für ein kerniges Vollkornbrot.
In the middle: rye sourdough
Sauerteig mit Cranberrysaft  für Walnuss-Brot mit Cranberry-Saft in einem Messbecher
Sourdough with cranberry juice

♥ Have fun and successful breeding! ♥

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59 thoughts on “Sauerteig ansetzen – züchten, pflegen, Tipps”

  1. Hello dear bakers,

    I just can't get the sourdough on day 4 without it going moldy on the glass wall above the sourdough mass. What am I doing wrong? Why do many other sourdough preparation only go up to a maximum of day 4? What is better if you cultivate the dough for 7 days before using it.
    I use a clean washed glass, which I also have in the oven for 10 minutes at 100 ° before I start the dough. I always work hygienically clean. For the flour I use organic whole-grain rye flour. In my first variant, I also used yogurt. With the second variant, I stopped using yogurt because I thought that was the reason for the mold. But didn't help. Is it better if the whole thing is in the dark?

    I'm already grateful for your tips and hope you can help.

    Thanks so much

    1. cookieundco

      Hello Lars,
      Mold spores can be found on the shell of the grain. This is why they are more common in wholemeal flour than in lighter types of flour. I would just try to use a rye flour type 1150 or half whole grain and half type 1150. The yoghurt will not be the problem. How do you cover the sourdough? Is condensation forming? I prefer to put a glass lid on loosely. And you could stir every 12 hours to keep the surface "moving". Right now, I'd be most likely to tap the flour.

      Do not give up! Warm greetings,

  2. Hello Sonja,
    thank you for your answer. I've also heard about mold spores on the grain bowl, I've already bought new flour. I use an empty pickle jar and just put the lid on top. Condensation also forms. Stirring is a good tip, I'll do it now. 🙂
    Oh and "give up" what is that? - Out of the question for me 😉
    All right, I'll be fine. I give my best.
    See you soon and best regards

  3. Hello dear Sonja,
    I made the sourdough according to your recipe and it worked great. The first time I bake, I don't need anything to be put on, but use it pure and leave 100 g in a glass that I feed for the next baking. I got it right, didn't I? Thank you very much for the wonderful recipes, I've baked the Christmas cheesecake with a base of speculoos twice and it's just heavenly. 🤩

    1. Dear Andrea,
      Thank you very much for your feedback. 🙂
      I'm glad your sourdough approach went well. And you got it right, you keep something back as a starting material for the next sourdough. You can bake with the finished sourdough. Note, however, that the driving force usually only becomes really good with regular care / feeding. At the beginning it is usually advisable to add a little yeast to the dough. By the way, I currently prefer to feed according to the following scheme: 1 dough ASG + 1 part water (35 ° C) + 1 part flour. Then keep the whole thing warm for 3-4 hours at 25-27 degrees. In this way, the sourdough or the pretzel is nice and mild and buoyant.

      If you have any further questions, please do not hesitate to contact us ...

      Kind regards, Sonja

  4. I accidentally closed the jar. It almost hit my husband 😂. Now my question does it smell very sour like vomit is that right?

    1. If it smells so extremely sour, he is hungry, feed again quickly ... maybe shorten the feeding intervals now so that he is nicely active. It is best to keep warm after feeding (25-27 ° C) and always put in the refrigerator after doubling or feed again immediately. If you have any further questions, please do not hesitate to contact us. A sour smell is normal, it shouldn't smell putrid.
      LG, Sonja

  5. Hello dear cookieundco! Your recipes and especially the descriptions of them are just great - detailed without being too long ... !!
    I have a question about the preparation of the sourdough: on the 4th and 5th day, the sourdough from the last preparation should be added; can I replace this if this is going to be my first approach? (Or have I misunderstood something?)
    Thanks alot!

  6. Hello! Thank you for this uniquely great site!
    What do I do if I prepare a sourdough for the first time and I don't have any sourdough from an already prepared dough that I could add on the 4th and 5th day?
    Thank you and best regards!

    1. cookieundco

      This step adds part of the previous approach.
      (The comment was unfortunately in the spam folder.)

      Greetings, Sonja

  7. Hello Sonja! Thank you for the great site! What do I do if I prepare a sourdough for the first time and don't have a ready-made one that I could add on the 4th and 5th day?
    Many greetings!

    1. cookieundco

      You take something from your previous approach for something. 🙂

      Unfortunately, your comment was in the spam folder, so I'm only answering now. Thank you very much for your comment!


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  9. Hello Hello,

    I am currently busy growing a new sourdough.
    Now I'm confused, on day 4 I should add 50g of sourdough, but I don't have a 😮 yet
    Can i leave it out?

    Warm greetings

  10. Hi there,

    I've never made a sourdough and think your instructions are very good. However, from point 4 I don't understand what you mean by adding 50g of the last sourdough mixture. I don't have one yet, am I making one? Or am I totally crazy? 🙂
    LG Jay

  11. Hello Sonja,
    I've tried to make a sourdough twice in the past few weeks. Unfortunately, it hasn't worked so far: the first time the dough changed color and it didn't want to grow. The second time, mold formed on the surface. Both arise from the 4th day. I used purchased wholegrain rye flour and stored the sourdough in a Weck jar (put the lid on, condensation has formed).
    I have following questions:
    What I have done wrong? As a layperson, how can I maintain the temperature (how high should it be? In our kitchen it is 20-21 degrees or preferably in the bathroom (22-23 degrees)) without having to buy large purchases such as a fermentation box?

    Many greetings and thank you very much, Lisa

    1. cookieundco

      There may be mold spores in the flour.
      Try something different, preferably organic. Stir regularly and use very clean containers.
      You could turn on the oven light or fill a hot water bottle with warm water and put everything in the oven when it is switched off. The oven stores heat well. Or on a Fritzbox / aquarium or similar.

      Unfortunately, your comment was in the spam folder, so I'm only answering now. Thank you very much for your comment!


  12. Hi there,

    my sourdough (rye flour 1370) had far fewer bubbles on the 5th day than in your photos, but it increased. After I put it in the fridge (after 5 days of “growing” it) you can no longer see any bubbles. Besides, he kind of slumped. It's been in the fridge for two days now. It looks uniformly brown in color and has a pleasantly sour / sour smell, similar to a fermented beer. I didn't have the courage to bake with it yet 🙁
    Did I do something wrong or is it just that with the few bubbles in the beginning?

    Can i use it? So before I try to bake it for the first time, I would have to freshen it up again, right?

    Greetings and thanks in advance

  13. Dear Sonja,

    sometimes a “modest” question: under points 4 and 5 there is 50 g of the last sourdough mixture + 50 g of flour + 50 g of water….

    What do I do with the rest of the approach?
    Or is everything then mixed together afterwards?

    LG Karin

  14. Hello Sonja,
    If I understand correctly, I only take 50g from the 3rd day on the 4th day and only 50g from the 4th day on the 5th day. I carried out day 3 today and my whole-grain rig flour was already infused with bubbles before the addition. Since this is my first sourdough culture, I ask myself what do I do on day 4 with the remaining 250 g from day 3 and on day 5 with the remaining 100 g from day 4? I can fill 18 glasses or are there better ideas? It's too bad to throw away.
    Thank you
    Warm greetings

  15. Hello Sonja,
    I made sourdough for the first time and stuck to your recipe. I used wholegrain rye flour for this and already had small bubbles on day 3 before the addition. But now I wonder how this is to be understood on days 4 and 5. Do I only take 50g of the 300g from day 3 on day 4 and only 50g of the 150g from day 4 on day 5? What do I do with the rest? 18 glasses on day 5 are a bit too much for me and the success so far is too bad to throw away.
    Thank you
    Warm greetings

    1. cookieundco

      Dear Julia,

      you can simply bake the leftovers in recipes with yeast. Then use a little less liquid in the recipe.

      Unfortunately, your comment was in the spam folder, so I'm only answering now. Thank you very much for your comment!


  16. Hello, I still have a question of understanding, as a beginner. How do I make sourdough for the very first time?
    Because in your description you add sourdough on day 4. But what if I don't have it?
    Thanks for tutoring.

    1. cookieundco

      Dear Christiane,

      the sourdough batch is part of your previous sourdough steps.
      Unfortunately, your comment was in the spam folder, so I'm only answering now. Thank you very much for your comment!


  17. Hello, I came across this description by chance.
    The first 3 days are clear, if I understand correctly, I only take 50 g of the ASG from day 1-3 for day 4 and 50 g of the ASG from day 4 for day 5 - I can bake the rest of days 1-5 in other ways , resp. on day 6 I take about 100 g of ASG from day 5
    I put approx. 100 g ASG in the refrigerator to make new sourdough again:
    do I have to continue from day 4 or from day 1? Unfortunately, I don't understand it that way.
    Thank you in advance if you can help me and enlighten me

  18. Hello
    Unfortunately, I do not fully understand the procedure and would be happy if I received support.

    On day 4 I take 50 g from day 1-4 - I can bake the rest 1: 1 otherwise, right?
    On day 6 I take out what I need for baking and I take about 100 g as an item to put on and store these 100 g in the refrigerator.
    If I want to start again, from which step do I have to start again?
    It would be great if I could get support.
    Kind regards Ruth

    1. Dear Ruth,

      Yes exactly, on day 4 I take 50 g from the batch on days 1-4.
      I can bake the rest otherwise, which you can do with 1: 1. I don't mean exactly.

      Feed the batch in the refrigerator 1-2 times a week. Then it's best to stick to the recipes first, it usually says how you should then use the ASG. (The rest in the fridge is your ASG.)

      Many greetings,

  19. Hello dear Sonja
    If I have dried ASG, do I have to continue with step 4 in order to put back the ST that I want to bake?
    Thank you and have a good time

    1. It is best to stick to the recipes, because it says how you should prepare ASG and sourdough.
      It is important to feed 1-2 times a week.

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  21. Hello, I ground rye myself in the mill and the sourdough turned out great. I put the jar with the sourdough on the heater (put a folded cloth under the jar) and my ERWIN felt at home. Now he's standing in the fridge waiting to be fed 😁😁😁

  22. I am very confused after reading the questions and the answers.
    Do I have to take a new glass every day? I have just started an ASG with day 1 - tomorrow I would do the same process from day 2 in the glass from day 1 and stir into the same glass again for 50 g flour and water on the third day. Is the ASG then ready or where should I get an existing ASG for the step of day 4? LG

    1. Hi there,
      on day 4, something is taken from the last batch that has meanwhile become an item.
      You can add the new flour over and over into the same glass. Overall, you should make sure that you work cleanly and that there are no detergent residues or similar on the spoon.

      Many greetings,

  23. A glass vessel
    1 day:
    50g flour + 50ml water = covered for 24 hours, leave to rest warm

    2 day:
    in the glass jar
    50 g flour + 50 ml water = 24 hours ……… ..
    3 day:
    in the glass jar
    50 g flour + 50 ml water = 24 hours
    4th day:
    Use another glass vessel
    Take 50 g ASG from days 1-3
    and put in another glass vessel
    Mix + 50 g flour + 50 ml water = 12 hours
    covered, keep warm

    5 day:
    Take another glass vessel and from
    4 day
    Take 50 g of Asg +50 g flour +50 ml water = 12 hours
    6th day: Is the sourdough ready

    Always keep 100g ASG in an extra glass for further sourdough mixtures!

    The leftover approaches from
    (400 g)
    the respective days, you can process with a little yeast for bread, pastries or give away.

    Store the ASG sourdough in the refrigerator and use it 1-2 times a week
    Feed 30 g flour + 30 ml water, regularly transfer a new container,
    Keep warm until it has doubled, then keep active again in the refrigerator.
    Further approaches proceed from day 1… ..

    I would have understood it now
    please write me a short ok,
    thanks for sharing your sourdough approach ☺️💪👍 recipe

    1. Yes, exactly like that, it is always important to observe yourself and not to be stubbornly following instructions. Because every sourdough approach has its own pace.

      Many greetings,

  24. Hello Sonja,

    Thank you for this super detailed description! At first I felt like you, that you read each other and never find the right thing for you! But with your instructions it works great ... I'm on day 4 today and I'm really happy about my result so far and that on the first try👏
    But I still have a little question that you have probably heard very often ?? !! Theoretically I already have my ASG ??? Or would it be better to first make a sourdough with it and then grow the ASG ??!
    I would be happy if you could help me briefly ?!
    Love and VG

    1. In principle, you now have ASG. At the beginning, however, I would recommend you to work with a little yeast as a support or to bake refresher recipes, like my Jule.
      The aroma and driving force get better and better with regular and good care.

      Many greetings,

  25. Dear Sonja,

    Today a big THANK YOU, for your tip / advice ... I baked “Jule” and today there was your house bread ... Both breads are great and taste very, very tasty ... Looking forward to more recipes that I will try ... “Erna” is written in the fridge and now the fever has seized me too !!! I just wanted to get rid of it 😉👍
    Greetings Annegret

  26. Hi there,
    thanks for the helpful tips. However, I have one more question: I store my ASG in the fridge and refresh it once a week as follows: 15g ASG, 50g flour, 50g water - then let it rise overnight (approx. 9h) in the oven with the light on. Despite the warm temperature, I have the feeling that my bread always tastes too sour. I also always make sure that I only use 10%-20% ASG of the amount of flour when making a sourdough .. Now I read in your article that you even refresh twice a week and you take 30g ASG, 30g water and 30g flour . Do you think that my ASG and therefore my sourdough can also be milder?

    Thank you in advance and greetings!

    1. Hi there,

      yes the method 1: 1: 1 and keeping warm is the mildest method. It may take a few feedings for your sourdough to turn mild. But for me the best method for a mild starter / sourdough. What flour do you feed with? Whole wheat flour also makes you more acidic. So maybe try a lighter grind.

      Many greetings,

    2. Dear Sonja, thank you for your message. I feed with whole grain rye. Can I just switch to “simple” rye flour or do I have to get used to it step by step?

      LG Sarah

  27. Corinna Steinberg

    Dear Sonja,

    I have to ask again for stupid people. I have a good amount of ASG in the fridge. You write to freshen up 30g ASG + 30g water + 30g flour. What do I do with the rest, directly baked? Then I'll probably have to bake faster and more often soon 🙂
    And first freshen up the rest of the ASG and then bake it or can I use it directly (with a little yeast if necessary)?
    Do I always only have 90g ASG in the fridge? Maybe you can bring some light into the dark again.
    Thank you very much, also for your great recipes and the detailed descriptions.
    Many greetings

  28. Sieglinde Friedemann

    Dear Sonja,
    I come back with a problem. I have been running a wheat ASG successfully for about 3 years. Weekly feed 50 g flour, 50 g water (45 degrees), 5 to 10 g ASG. For the past few months I have been using Tipo 1 Mazi as a type of flour. After 4 hours it had doubled. Then off to the fridge, etc.
    Now I wanted to do something very special for my ASG and have changed the flour and take T 80 paysans. Even after repeated feeding, it does not work at all. Should I choose T80 lable rouge?
    Sieglinde Friedemann

    1. I would take the flour your sourdough likes. T80 LR is definitely a good choice to try out.

      Best regards,

  29. Hello dear Sonja,
    I think your block is great and very helpful and I am very grateful for the great tips.
    I have a question. It is about the amount of ASG that is used for sourdough production.
    I got a recipe in which the sourdough made from 175g ASG (rye) and 175g whole grain rye flour is mixed with 230ml water and left to stand between 15-18h and then with the main dough (consists of 400g rye flour (1150), 12g salt and 230ml lukewarm water) To bake bread. After 2-3 hours of walking, the bread can be baked for one hour at 220 ° C.
    Now I wonder why so little ASG is used in most recipes? I always have a lot left over from feeding ... Now not directly related to your recipes, but more generally. Do you just not need so much ASG for baking bread? Is it “bad” to use so much ASG for this? Because a lot of ASG is used, I don't have to use anything else, which I actually find very good, I'm just undecided whether that's right ...

    Warm greetings

  30. Hello!

    I'm still quite a novice cook and live in Asia, where the bread usually doesn't taste good at all. That's why I discovered your blog while looking for home-made bread.

    I have a question:

    From day four on, a new culture will be created, right? Then what happens to the old one? Do I let it move on or will it be disposed of and actually only serves the 50g that I need on the fourth day?

    Do I then have three cultures or just one and the rest is disposed of?

    Best regards from Seoul


    1. cookieundco

      Hi there,
      yes you end up only having one culture and the rest is disposed of. You can dilute the leftovers with water and water your flowers with it.

      Later you can keep the leftovers when you feed them and bake them with them. I have a lot of refresher leftovers here on the blog. However, I would prefer to dispose of the leftovers from the first few days of breeding.
      If you have any further questions, please do not hesitate to contact us!

      Many greetings,

  31. Hello Sonja,
    what exactly do you mean by “I feed him very hard ……”.
    Vacation is still a long way off, but it would be good to know now.
    A heartfelt thank you

    1. Hello, it always depends on the sourdough, how you usually use it (how firm, which flour). In my case, for example, with rye, instead of 100 g of water and flour, only 70 g of water for 100 g of flour. So that a really tough pulp is created. During the ripening process, it becomes a little softer again. After your vacation, feed with more water. So that he comes back to the starting level. I hope this helped you a little. If you have any further questions, please do not hesitate to contact us.

      LG Sonja

  32. elisabeth ruesch

    Hello Sonja
    Unfortunately, I haven't had any success with the sourdough approach. I think it's because of the lack of warmth. How do you keep the desired temperature constant?
    Oven lamp works. not with me, can't stop it for a long time. With "packing" it didn't work either ...
    Do you have another tip?
    Thanks very much!

    1. Hi there,

      try it on the heater in winter, ideally with a wooden board between the heater and the glass. Some also use the router.

      I now have a fermentation box because I work with sourdough all the time.

      Many greetings,

  33. Dear Sonja,
    Since my 4 year old ASG said goodbye, I had to make fresh sourdough. I'm now on day 2 and after 2 hours in the fermentation box, the volume has almost doubled. I can't wait almost 22 hours with the refresher now. Should I freshen up earlier or put it in the refrigerator?
    Thank you Sonja for your answer
    Greetings Anne

    1. Dear Anne,
      no you don't have to wait.
      You can always feed after the good doubling to tripling.
      The distances get shorter and shorter over time. If necessary, you can put the batch in the refrigerator overnight.

      Many greetings,

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