Maintaining a stiff sourdough culture

Here the ratio of Culture/Water/Flour = 25/50/100 is used. Other ratios are also possible such as 55/40/80, which provides a higher level of inocculation.

Procedure 1

Result: 175-200 gram of new culture.
  1. Take 25 gram of stiff sourdough culture from the refrigerator and let it come to room temperature.

  2. Mix and knead 100 gram of bread flour with 50 gram of water.

  3. Knead the 25 gram sourdough culture thoroughly through the 150 gram of flour and water mixture.

  4. Knead in more flour to obtain a very stiff culture.

  5. Let stand at room temperature for 1-2 hours.

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

Procedure 2

Result: 175-200 gram of new culture.
  1. Take 25 gram of stiff sourdough culture from the refrigerator and let it come to room temperature.

  2. Put the sourdough culture and 50 gram of water in a blender. Blend for 1-2 seconds. Put in a cup.

  3. Add 100 gram bread flour and mix. Knead thoroughly.

  4. Knead in more flour to obtain a very stiff culture.

  5. Let stand at room temperature for 1-2 hours.

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