Until recently, I didn't have much experience with sourdough and sourdough bread. But thanks to Jack Sturgess, who runs the YouTube channel Bake With JackI got started and I'm excited.
So when I share my experiences and instructions on this blog, the credit is not mine, but Jack's.
You need a basic sourdough starter. It's something that is often surrounded by a certain mystique, and there are many instructions on how to care for it like a beloved family member, feed it, cuddle it and spend a lot of time with it. In many instructions, feeding has to be so regular and frequent that whole new clubs emerge to share experiences on what to do with all the leftover sourdough starter.
This is not necessary at all. The starter, which I'll explain here, doesn't need any care or attention, just don't leave it so long that it moulds. So for that reason, I choose to look after mine a little if, exceptionally, I go more than 4-5 weeks without baking with it.
This is sourdough starter for the casual. No need to feed, care and nurture it endlessly - just marvel at how effective it is
Sourdough - how to get started with a sourdough starter
Day 1: Take a clean jar or other transparent container. Pour 25 grams of water into the jar, then 25 grams of rye flour, mix, cover and leave the jar on the counter until the next day.
Day 2: add 25 grams of water and 25 grams of rye flour, stir, cover and wait until the next day.
Day 3: add 25 grams of water and 25 grams of rye flour, stir, cover and wait until the next day. Watch to see if the dough starts to come to life. Is it rising slightly? Wrap a rubber band around the glass at the surface of the dough to see if it has started to rise the next day.
Day 4: add 25 grams of water and 25 grams of rye flour, stir, cover and wait until the next day.
But before you add water and flour this time: if it has already started to rise, preferably to double its height, you're pretty much ready to go. Otherwise, add as usual and wait until the next day.
Day 5: Now you're ready, if you weren't already the day before. If the sourdough has risen to double size or more, you can use 100 grams for your first loaf and put the rest in the fridge. Now you don't need to do anything else until you need to use it again.
To be on the safe side, write the date on the lid every time you put a sourdough starter in the fridge without having a precise plan for when to use it.
However, if it's going to be more than 4-5 weeks, I would still suggest freshening it up: take a clean jar, put a tablespoon of your saved sourdough in it, add 25 grams of water and 25 grams of rye flour, mix it and put it back in the fridge.
If you want to share your sourdough with friends and acquaintances, simply take a tablespoon, add 25 grams of water and 25 grams of rye flour, and the happy recipient can add the required amount of water and flour the night before they want to bake their bread.
See my instruction on Sourdough from start to finish here
Watch my YouTube video about Bread with sourdough here
Have fun!
English (UK) 
Dansk
5 Comments
[...] days before baking day sourdough starter: approx. 150 grams rye sourdough starter 300 grams wholemeal rye flour (coarsely or finely ground, as long as it contains all [...]
[...] To further add flavour, I soak the wholemeal wheat flour overnight with a little rye sourdough starter. This gives a slightly sour flavour - similar to sour bread, but more subtle. At the same time, it's a [...]
[...] gram sourdough starter (see my instructions here: SOURDOUGH STARTER) 65 gram water 65 gram [...]
[...] the rye sourdough in the water. Add the wholemeal wheat flour and mix until all the flour is [...]
Oven spring. I think you can translate it with d. Raising in the oven