Preparing and maintaining sourdough
For the first "start-up":
- Stir the sourdough starter* with a little water in a glass.
- As soon as a homogeneous, waffle-dough-like mixture has formed, add about 6 tablespoons of water and 4 tablespoons of sourdough starter and stir again.
- The mixture will start to bubble after about 3 hours and is then ready to use.
Important
To avoid having to start from scratch every time:
- The batch must always be fed in the future: Either once a day at room temperature (if you bake every day) or up to 1x every 7 days if in the fridge.
- To store in the refrigerator, the batch is fed and then placed in the refrigerator immediately afterwards. The next time you use it, take the batch out of the fridge, feed it and wait until it starts to bubble. (approx. 3 hours)
*We are currently developing our own lectin-free sourdough starter cultures. Until then, we recommend that you either grow your own starter (spontaneous fermentation) or slowly "move" a conventional starter with our food.
Prepare the starter dough
Once you have a batch that bubbles well after feeding, you can get started:
Prepare a starter dough with
- 4 tbsp starter
- 100g light flour mix or rustic flour mix
- 250ml water (lukewarm).
Place everything in a coverable container and leave to ferment for 8-12 hours (room temperature).
Main dough
The main dough is prepared as follows:
- Whole starter dough
- 4 tbsp additional starter
- 500g light flour mix or rustic flour mix
- 750ml water (or enough to make a good, slightly sticky bread dough consistency) in mixing bowl.
- 1 to 1.5 tbsp salt
- Optional: spices to taste, approx. 1-2 tbsp e.g. fennel, caraway, coriander
- Knead well(!) or knead with a food processor until the desired consistency is achieved. Kneading gives the dough its elasticity. The finished dough should be able to be "pulled" a little, i.e. it should be elastic. Guide value: About 10 minutes with a food processor / dough hook.
- Cover and leave to rest at room temperature for 3 hours
Baking preparation
- Carefully shape the dough into the desired shape (bread roll, loaf, baguette, pizza base...). Do not knead brutally, otherwise the "fluffiness" will be lost.
- Important: Do not form dough pieces that are too large, as baked goods made from Tobio flour mixtures contain more water than comparable cereal doughs. A lot of the water must be able to evaporate again during baking and if the dough pieces have a thick cross-section, this becomes difficult. So: Maybe start with Vinschgerl or baguette so that the first attempt works well!
- When shaping, sprinkle a little of the Tobio flour mixture onto the baking surface and onto your hands to prevent stickiness and for the crust later on.
- Cover the dough pieces with a cloth and leave to rest ("proof") for 1 hour.
Weight guidelines for dough pieces
- Rolls / rolls: 75g - 90g
- Baguette, root bread...: 400g - 500g
Baking
- Preheat the oven
- As soon as the temperature is reached, place the dough pieces in the oven and bake until the crust is hard, depending on the volume.
Recommended temperature / duration
- Bread: approx. 60min at 220°C
- For smaller "rolls" 200°C / 30min is also sufficient
- After baking, remove the finished baked goods from the oven and leave to rest for approx. 1 hour before slicing
