Saui the Sourdough

Lid for sourdough jar with pressure relief valve for an 80mm screw-top jar with TO82 thread

I use the sourdough as Lievito Madre for baking pizza

You can make a pizza dough without using yeast

Method             Ratio    Example
Sourdough               1:1             100 g Water + 100 g Flour
Lievito Madre        1:2               50 g Water + 100 g Flour

Basic recipe for sourdough starter

Day 1

Mix in a jar:

• 50 g whole wheat flour (rye works particularly well)
• 50 g lukewarm water

Cover loosely (not airtight) and leave at room temperature

Day 2

Often not much happens yet. Simply stir or feed again:

• Keep 50 g starter
• Add 50 g flour
• Add 50 g water

Day 3–5

Now bubbles should form and the starter should smell slightly sour

Feed daily:

• Keep 50 g starter
• Discard the rest
• 50 g flour
• 50 g water

When is it ready?

Your sourdough is ready for baking when it:

• significantly doubles in size 4–8 hours after feeding
• has many bubbles
• smells pleasantly sour
• is slightly domed on top

This usually takes 5–7 days

Tips

• Whole grain rye starts fastest
• Do not store too cold (ideal: 22–26 °C)
• Keep the jar clean
• Use chlorine-free water

Typical problems

No bubbles

→ place in a warmer spot or wait longer

Smells strong/alcoholic

→ feed more frequently

Liquid on top

→ normal ("Hooch") — simply stir or pour off

First simple sourdough bread

When your starter is active:

• 100 g active sourdough
• 500 g flour
• 350 g water
• 10 g salt

Pizza dough with Lievito Madre

When your starter is active:

• 100 g active sourdough
• 500 g flour
• 300 g water
• 13 g salt
• 5 hours proofing time

Mix, let rise, shape, bake

Your starter will live on permanently afterwards — simply feed regularly or store in the refrigerator