Sourdough Starter

How do you prepare sourdough starter?
Knead 50g of flour and 60% water until you reach a consistency that is not sticky. Place it in a bowl covered with cling film (thus avoiding the formation of a crust), in a warm place (20-22°) for 48 hours. After this period, add another 50g of flour and 60% water, place it back in a warm spot and repeat the process after another 2 days. After (2+2+2) 6 days, you should have a dough of approximately 300g that releases a pleasant sour flavour and will be ready to use.

You should remember that the sourdough starter should be used at 20 to 30% in relation to the flour used and that the fermentation time will range between 7 and 12 hours.

Subsequent storage should be done in the fridge, always in a bowl covered with cling film, and at least once a week it should be refreshed with flour and water (if you have 100g of sourdough starter, add 50g of flour and 60% water).

The refreshment should be followed by a rest of at least 4 hours outside the fridge (in the same conditions you maintained it during the refreshment), so that the yeasts and bacteria can reproduce easily and start fermenting the added flour.