Baking is back in vogue thanks to the corona virus. The sourdough is also making a comeback. This is how the trendy bread works - without any yeast.
- Baking your own sourdough bread has become a trend in the coronavirus crisis *.
- All you need to make a sourdough batch is flour and water - and a little patience.
- If the leaven continues to be fed, it can last for years .
Dortmund / NRW - The corona virus * is currently forcing people to stay at home everywhere , as RUHR24.de * reports. This creates time - and space - for many new hobbies . Among the top three of the Germans' newest favorite pastimes : puzzles , fitness - and baking bread .
Baking during the corona virus period - this is how the leaven approach works
In many supermarkets , however, not only toilet paper is sold out due to the corona virus , but also yeast - a not unimportant ingredient for baked goods to succeed (all information about the corona virus in our NRW live ticker *). The solution is a bread, the taste of which reminds many of their childhood and is completely without yeast: an sourdough bread. *
A good sourdough bread actually only needs two ingredients: water and flour - and also a bit of time and patience. The first step is to prepare a sourdough batch . There are numerous recipes for this .
The simplest : 75 grams of flour are mixed with 75 milliliters of water in a large mason jar . The lid of the jar should sit loosely and still let air through.
Sourdough baking made easy - yeast is not required
Then the sourdough is left to rest in a warm place, it should be stirred once every twelve hours. Over time, lactic acid and yeast bacteria form in the mass.
But that's not all: the next day , 75 milliliters of water and 75 grams of flour should be added to the mixture. The whole thing is repeated on the third and fourth day. On the fifth day , the sourdough should finally be ready and can be processed further.
Sourdough bread: baking without yeast as a new hobby during the coronavirus pandemic
If the sourdough approach is properly cared for, it can become the basis for countless breads. Theoretically, it lasts forever because the living microorganisms can multiply again and again .
If you want to process the sourdough batch into a classic sourdough bread , mix part of the batch (about 400 grams) with 600 grams of flour and 250 to 450 milliliters of water (depending on the type of flour).
Yeast is currently sold out in many supermarkets.
© Zacharie Scheurer / dpa
Then the dough is formed into a bread and should go in the oven at 35 degrees for about an hour . Then it can be baked in the oven at 175 degrees for another 45 minutes . The remaining batch is then simply fed with flour and water and thrives until the next baking day.
Video: Quarantine trend - bake together on Instagram
Sourdough bread - Not only in trend since the corona virus crisis
The production of yeast is not only since the coronavirus pandemic in the trend : As early as 79 AD can be in ancient Egypt first records about the production of sourdough from wheat bran and grape must find. The trip went to German school yards further: There leaven made in the 80s and 90s as "Herrmann 'pulp in lunch boxes around and acted as a kind of chain letter .
Everyone is talking about sourdough again: influencers are busy preparing it, there are numerous books about it and globetrotters take it with them on trips to be able to bake good bread everywhere.
Check out this post on Instagram
BE A SELBERMACHER 1.0 The leaven update Since the last few days I received a lot of messages regarding the maintenance of your groceries, I showed you my freshly fed grout goods last night. Now, 12 hours later, I have my ready-made and ready-to-use goods. This is the basis and starting culture for my sourdoughs ... a kind of kick starter if you want If you do not come to baking so often, it is advisable to take 10g of your old food items every 7-10 days ... in addition there are 100g of rye flour and 80g warm water. Mix everything well and let it ripen in the room for 12-14 hours. It is like a family member who is always hungry and wants to be looked after. I hope this brings clarity. Please keep in mind dear friends ... This evening my delicacy parade starts ❤️ Everything revolves around what happens around bread Info No ✌ The third edition of our BE A SELBERMACHER project starts on Sunday This time it turns everything about spelled #brotfamilie #beaselbermacher #brot #sauerteig #sauerteigbrot #pflege # enjoy #gesund #vital #lecker #veganrecipes #vegandeutschland #bevegan #vegan
A post shared by tomthebaker (@tom_the_baker_) on Apr 2, 2020 at 12:10 pdt
Sourdough bread - advantages of the trendy bakery product for the coronavirus pandemic
What are the advantages of having your own sourdough ? Lively sourdough ensures that bread rises, tastes better and also promotes the durability , freshness and digestibility of the bread.
In addition, it can be quite a sense of achievement if a whole loaf of bread is made from a dough mix after several days of rearing. And everyone can use a sense of achievement well during the corona virus pandemic . lisi
* RUHR24.de is part of the nationwide Ippen-Digital editors network.