Sourdough bread
what are the amounts of sourdough, the flour and the water to use the night before making sourdogh bread? Ie, your recipe calls for 250 g of starter to begin making the dough - but no instructions as to how to arrive at 250 g of starter.
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you need a sourdough starter, I don't have a recipe for that on our website, but there's plenty different guides on how to get started online. You can also purchase sourdough starter in store or from bakeries.
sorry, there was one on our Swedish website, not translated and uploaded to the english site yet though. I've translated it for you.
Sourdough Starter
Ingredients
200g water (104 degrees Fahrenheit)
60g organic wheat flour
Day 1 Mix 100g water (104 degrees Fahrenheit) with 30g flour in a clean glass jar with a snap-on lid, then close the lid. Place the sourdough base in a location in the kitchen where it's not too cold.
Day 2 & 3 Remove the lid and stir in the morning and evening, but don't fully close the lid.
Day 4 Remove the lid and stir. Pour out almost all of the sourdough base, but save what remains at the bottom of the jar and on the edges. Feed it with 100g water (104 degrees Fahrenheit) and 30g flour, then stir. Allow the lid to sit loosely on the jar.
Day 5 By now, the sourdough base should be bubbly, doubled in size, and ready to bake with. If the sourdough base isn't bubbly, let it sit for another day, place it in a warmer location, or feed it a few more times.
general guideline says 5kg or 7 liters. So up to five batches of that dough should be doable, depending on the size of the starter.