Sourdough bread (light)

Ingredients for Sourdough bread (light)

Instructions for Sourdough bread (light)

To prepare the Sourdough bread (light) recipe, please follow these instructions:

Day 1: Thoroughly wash the apple and remove the core housing.
Pure the apple with a spelled blender and leave it covered in a glass jar or similar a cool place in the kitchen for a week. It is now bubbly and sizzling. On day 7, stir 1 dl flour in the apple corresponding to approx. 1 DL water.

Day 8-9-10-11-12: Add alternately 1 dl water or 1 dl buttermilk and 1 dl wheat flour.

Bagedag - Day 13: Share the cream cheese.

Continuation of the sourdough: One half of the sourdough continues by adding 1 dl of water daily. Buttermilk and 1 dl flour as well as a pinch of salt. The first time you add is immediately after sharing. One bread can be baked every 3 days. Ie day 13-16-19- etc.

Bread: The other half of the sourdough is stirred with more flour, possibly. Oil and extra moisture and salt. The better the flour you use, the more wet it will suck. Add wet / flour slowly so that the dough does not get too heavy.
Once it has reached adequate firmness and release the bowl, it is recommended for 4 hours.
Take the bread out of the bowl and beat the dough.
Form a bread and style it on plate or in shape.
Let it rise 4-6 hours - more.
Cut possibly. 2 slices at the top. Brush the top with milk or coffee.
Preheat oven and back on the middle shelf at 200 gr. For 30 min.

tips:
The hygiene around the sourdough is important. By good hygiene, the sourdough can last for years. If you are going on holiday electricity. Similarly, the sourdough can be put in a refrigerator until you come home again. Or you can do as Claus Meyer - take it along on the journey. Bread can be well baked in a Weber electricity. Cobb grill. If you want to bake more often, just start a larger amount of dough or have 3 different doughs running. Daily maintenance takes less than 5 minutes.