Wheat Sourdough

Day 1: Mix 100 g flour (locally produced, organic) with 100 g of water in a bowl. Stir together. Let stand at room temperature. Cover with e.g. a lid.

Day 2: Let it rest.

Day 3: Add an additional 50 g of wheat flour and ½ dl (50 grams) of water. Mix well.

Day 4: Let rest.

Day 5: Add additional 100 g of wheat flour and 1 dl (100 g) water. Mix well.

Day 6: Sourdough is ready to use. This is the base. Can be stored in the refrigerator for about a week. "Feed" if necessary with equal parts (in grams results) water and wheat flour. Always save 50 g in the bottom of the bowl to use as the "concentrate" and feed when necessary. If it isn't feed often enough, it can "die". Is there too much in the bowl, you pour out a little but keep the "bottom".
Ingredients:
Day 1: 100 g flour (locally produced, organic) and 100 g of water

Day 3: an additional 50 g of flour and ½ dl (50 grams) of water.

Day 5: additional 100 g of wheat flour and 1 dl (100 grams) of water.
Kungsgårds Stenugnsbageri AB

The recipe is from:
Kungsgårds Stenugnsbageri AB
Lundavägen 1
SE-247 50 DALBY
Sweden
[email protected]
www.stenugnsbageri.com

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