Natural Sourdough Starter / levain naturel

This is a how-to / reference article for making and maintaining a natural sourdough starter.

Day one

• 18 g spring water
• 18 g rye flour
• 1 coffee spoon of honey

Mix the flour, the slightly warm water and the honey, place in the jar and leave in a warm place (above 20 degrees), with the jar half-covered by a slightly damp piece of cloth that must be moistened every day. More or less small bubbles will appear.

Day four

• 18 g T65 (650) flour
• 18 g spring water

Knead the flour and the slightly warm water together and add to the dough from day one.

Day six

• 18 g T65 (650) flour
• 18 g spring water

Knead the flour and the slightly warm water together and add to the dough from day four.

Day eight

• 100 g T150 (1500) flour
• 100 g spring water

Knead the flour and the slightly warm water together and add to the dough from day six.

The natural starter is ready and we have 250-300 g of mother starter. The mother starter is the initial enzyme culture, which is stored carefully in a well-sealed jar in the fridge.

Good condition of the initial starter The initial starter should smell of vinegar, with a sour smell. If it smells of camembert (slightly of mold or an ammonia smell — translator's note) it must be discarded. If a crust forms on top, it is not discarded but stirred in.

Feeding the initial starter The initial starter is fed so the culture does not die when not in use. For example, by adding 20 g flour + 20 g water. I feed mine with organic wholemeal T150 (1500) flour. To strengthen the starter you can add a little honey or possibly sugar. The starter is fed when a thin layer of water forms on its surface.

Refreshing the initial starter Refreshing means increasing the amount of starter by adding flour and water (50% flour + 50% water). The weight of the refreshing additions is determined by the amount of starter we need.

Number of refreshments You can do 1, 2 or 3 refreshments.

• With 1 refreshment you get a "first" starter.
• With 2 refreshments you get a "second" starter.
• With 3 refreshments you get a "ready" starter.

With 1 refreshment you get a bread with a clearly pronounced (sour) taste in the crumb. With 2 refreshments you get a bread with a balanced taste and aroma, with a well-browned crust. With 3 refreshments you get a bread with a very clearly pronounced taste in the crumb, with a thick crust that protects the crumb from the influence of air and thus ensures an almost perfect preservation of the bread for several days.

The refreshing process To the initial starter add the first refreshing mixture (50% T150 (1500) flour, in order to preserve the original strains, + 50% slightly warm water). Leave the starter — it will rise, bubbles will form and then it will fall. After the starter has fallen, separate about 150 g, which will serve as a new initial starter and which are placed in a well-sealed jar in the fridge. To the remaining part of the starter add the second and third refreshing mixtures (according to the desired number) in the same way as the first, but you may vary the flour used according to your preferences.