Sourdough is an excellent ingredient for the unique aromas and flavors it gives bakery products.

However, the main “drawback” when preparing a recipe using Sourdough is that we cannot use it as it is. On the contrary, we must do some elementary steps to “prepare” and reinforce our starter correctly.

In this article, we will see how to do it together!

HOW TO USE SOURDOUGH

Before its use, the Sourdough starter must be fed at least 2/3 times to stabilize its microflora and balance its acidity. The difference between the second and third refreshments is the better shelf-life of the baked product.

Regarding “strength,” nothing changes when we do a third refreshment. In general, for simple doughs (low in fat and sugar) such as bread and pizza, I suggest feeding the starter 2 times. In contrast, you can do 2 refreshments for sweet doughs like Croissants and Brioches and 3 refreshments for more complex leavened products (Panettone, Pandoro). This can be a general rule, but I often make Panettone using a ripe starter on the second refreshment, and I don’t face any problems with that. 

When you want to use Sourdough, the first important thing is to ensure the starter is healthy (here, you can learn how to better face the most common issues with Sourdough) and its acidity is well balanced.

In my experience, fixing any issue related to acidity is mandatory before feeding the Sourdough. For this reason, it is crucial to read the principal signals the Sourdough gives us. 

HOW TO USE SOURDOUGH STORED IN WATER

If you store your Sourdough in water, the first step is to soak it at 38°C (100°F) in water, adding 2 gr of sugar or fructose/liter, for 15-20 minutes.

After this time, you can feed your Sourdough using the following proportions:

• 1kg of Sourdough Starter
• 1.5kg of Bread Flour (W380 – 14-16% protein)
• 690g of lukewarm water at 30°C (86°F)

Knead until you have a firm and compact dough, roll out to 1cm thickness, and give 3 folds before forming a ball. Roll the yeast tightly, score the surface to facilitate its development, and place it in a large bowl. Cover with a cloth and ferment for 3½ hours at 30°C (86°F) until it has increased 2½ times its volume (initial volume + 1.5)

To correctly follow the starter’s development, I suggest placing some dough in a glass and marking the starting volume.

For the Second and Third Refreshments, you will knead:

• 1kg of Sourdough Starter
• 1.5kg of Bread Flour (W380 – 14-16% protein)
• 690g of lukewarm water at 30°C (86°F)

and repeat the same process as above.

Now, you can weigh out the quantity of starter needed and use it in your recipe.

HOW TO USE TIED SOURDOUGH STARTER

If you store your Sourdough tied up, your starter will probably be more acidic and, in particular, richer in lactic acidity. In this case, the first step is to take the inner part and soak it in fresh water at 20°C (68°F) – 22°C (71°F) added with 2gr/liter of sugar (or fructose) for about 15/20 minutes.

To better measure the water for the next refreshment, I recommend weighing the starter before and after the bath so you can quickly calculate the quantity of water absorbed.

After the bath, we can feed the starter 2 or 3 times in a row, but changing the amount of flour compared to the previous method (in water)

• 1kg of Yeast
• 2kg of Bread Flour (containing 14% to 16% of proteins)
• 900gr of water – the quantity eventually absorbed during the bath

Once the dough is ready, roll it out to a thickness of 1cm, shape it into a loaf, and score a cross on the surface. Ferment for 3½ hours at 30°C (86°F) until it has increased 2½ times its volume (initial volume + 1.5).