If you can’t find yeast, this is the best way to make bread at home.

Total: 24 h 5 min Diners: 4

Baking bread at home has become one of the biggest trends during the quarantine. And with it, the shortage of yeast has arrived, being an increasingly difficult commodity to obtain. That is why El Molino de Alcuneza has released its sourdough, natural and of the best quality, to make easy bread at home.

Ingredients

Sourdough, 1 jar Flour, 2 cups Water, 2 cups

Step 1

Step 1

The first thing is to buy the Molino de Alcuneza sourdough pack that comes with 5 kilos of organic Spelt Fine flour, it is priced at 31.20€ and it will last you a lifetime because the sourdough sourdough is good forever.

Step 2

When we receive the sourdough we have to transfer it to a pot taller than wide and add a medium cup of flour and a medium cup of water at about 20ºC.

Step 3

Mix everything well and let it rest at room temperature for 12 to 24 hours with the jar covered but without screwing the lid, because gases will be released and it could explode in case of closing it tightly. You will see that the sourdough grows.

Step 4

After 12-24 hours we feed it again with another medium cup of flour and another of water. Stir well and in 6 hours it will be ready to use and prepare bread.

Step 5

If we want to make bread we can use it directly, otherwise we will have to take it to the refrigerator and store it there.

How to make bread with sourdough

The sourdough contains natural yeasts and is therefore the equivalent of the yeasts we buy in the supermarket. That is, we can substitute it for these.

There is no infallible equivalence between sourdough and yeast as such, because there are sourdoughs that are more liquid than others and the amount to use will depend on the recipe we are going to prepare and the fermentation we are going to give it.

We recommend that you start with this recipe for spelt bread with sourdough.

How to preserve sourdough

To preserve sourdough simply store the jar in the refrigerator between uses. It can be a maximum of two weeks like this, after which even if we do not use it we will have to feed it again with half a cup of flour and half a cup of water.

The process is infinite and we can repeat it as many times as we want, since the sourdough lasts forever and will accompany us throughout our lives. The more we renew and use it, the better, but we must always feed it with good quality flours.

How to prevent sourdough from being acidic

When a sourdough sourdough ferments too much it tends to develop an excess of acidity. The best way to control this acidity is to use it a lot, i.e., by making bread or feeding it constantly so that excessive fermentation does not occur.