Schmidts - Sourdough Starter

Name: Schmidts - Sourdough Starter
Prep time: 6 min
Yield: 1
Ingredients: 25 g Ireks Wheat Sour; 75 g Wheat flour (Type 550); 1 g Instant yeast; 100 ml Water, approx.

Mr. Suthep Chaijirakorn (Chef Nun)

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The following recipe has been designed for a home baking environment and equipment. If you wish to view our industrial recipe click here.

1 Sourdough Starter

00h 06

00h 00

Preparation Time: 6 – 8 minutes

Resting Time: 10 – 12 hours

Baking Time: None

Tools needed: Mixer including bowl, kitchen scale

Ingredients and Method

Ingredients

25 g Ireks Wheat Sour
75 g Wheat flour (Type 550)
1 g Instant yeast
100 ml Water, approx.

Method

Mix all Ingredients for 6 - 8 minutes slow, until smooth and no lumps are remaining. We recommend using water with a temperature of 28°C.
Once mixed, cover the bowl and leave at room temperature for 8 hours at 22°C - 24°C.
Keep overnight in a fridge for 10 - 12 hours still covered.
The Sourdough can still be used for up to 3 - 4 days if kept chilled.

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