How to store rye sourdough in different ways

There are several ways to store sourdough. Preference can be given to the one that is most convenient, but it is necessary to adhere to certain conditions, since the quality and activity of the product depend on them.

Storing rye sourdough at room temperature

First, you need to decide exactly how often you plan to use the starter. If it is customary to bake bread every day, then the starter should be stored at room temperature +24 ° C and fed once every 24 hours (40 grams of rye flour and 40 grams of water). If the room where the ingredient for baking bread will be located is hotter than the set temperature, then you need to feed it 2 or even 3 times throughout the day.

Storing rye sourdough in the refrigerator

In the case when bread is baked 1-2 times over 7 days, the starter can be stored in a refrigeration device. Before storing the dough, it must be fed (the feeding scheme is standard) and left for 1 hour at room temperature.And only after this can the starter be left in the refrigerator. In this case, the thermometer readings should not be lower than +4 °C.

If the starter is not fed, it can be stored in the refrigerator for 4 days. Then the dough should be removed from the refrigeration device, fed, after which it should be left for 1 hour in the kitchen and then placed back in the refrigerator.

If you need to use the dough to bake bread, then after feeding it you need to keep it at room temperature until it reaches the peak of fermentation.

Storing rye sourdough in a dry state

See the video “Dry rye sourdough: How to dry the sourdough and restore after drying / LONG-TERM STORAGE”:

If it is not possible to feed the starter for a long time, it is recommended to dry it. This is the best way to store the dough. Dry starter can be used for several months, and even a whole year. It will take only three days to restore such a dough.

Making dry dough is not difficult at all. To do this, you just need to spread the starter (1 tablespoon) in a thin layer on cling film and leave it in this form in the kitchen for 1 day or two. After this, the dry dough must be stored in a glass jar with a tight lid. You should definitely leave a label on the container with the drying date.

By adhering to all the important recommendations for storing sourdough, every housewife will be able to please herself and her loved ones with delicious and “natural” bread based on independently prepared dough.