Maintaining a liquid sourdough culture

Here the ratio of Culture/Water/Flour = 25/75/100 is used. Other ratios are also possible such as 80/60/60 or 100/50/50, which provides a higher level of inocculation.

Procedure 1

Result: 200 gram of new culture.
  1. Take 25 gram of liquid sourdough culture from the refrigerator and let it come to room temperature.

  2. Mix 100 gram of bread flour with 75 gram of water.

  3. Mix the 25 gram sourdough culture thoroughly through the 175 gram of flour and water mixture.

  4. Let stand at room temperature for 1 hour.

  5. Store in the refrigerator in an airtight plastic/glass container.

Procedure 2

Result: 200 gram of new culture.
  1. Take 25 gram of liquid sourdough culture from the refrigerator and let it come to room temperature.

  2. Put the sourdough culture and 75 gram of water in a blender. Blend for 1-2 seconds. Put in a cup.

  3. Mix with 100 gram of bread flour.

  4. Let stand at room temperature for 1 hour.

  5. Store in the refrigerator in an airtight plastic/glass container.