Sourdough yeast - 100 Gram
What is Sourdough?
Adding a light and spongy texture to bread and pastries, sourdough is a type of microorganism that enhances the nutritional value of bread and imparts a delicious flavor through its fermentation process.
You can prepare bread, poğaça, simit, and other baked goods using natural sourdough.
The sourdough you have received is made from Siyez flour, known for its aged and flavorful natural yeast. The sourdough in your jar is a "mother dough" prepared with our special Siyez flour. To bake bread using this sourdough, you need to prepare a "starter dough" first.
Take 20 grams of the sourdough (about 1/5 of the jar, i.e., 1 part) and transfer it to another jar. Add 40 grams of flour (twice the amount of the sourdough, i.e., 2 parts) and 40 grams of water (again, twice the amount of the sourdough, i.e., 2 parts). Mix these ingredients well in the jar, then use a spoon to press down the dough stuck to the sides to create a smooth surface. After closing the jar, place a rubber band around the outside of the jar at the dough's surface level to mark it. When the dough doubles in volume, reaching the rubber band mark (becoming twice its original size), your sourdough is ready, weighing approximately 100 grams, which is the perfect amount for baking one loaf of bread.
Leave only 20 grams of sourdough in the jar and discard the rest. The mother dough is fed with the same measurements used for the starter: add 20 grams of sourdough (about 1/5 of the jar, i.e., 1 part), 40 grams of flour (twice the amount of the sourdough, i.e., 2 parts), and 40 grams of water (again, twice the amount of the sourdough, i.e., 2 parts). After mixing well, close the jar and store it in the refrigerator at +4°C.
Always keep your sourdough in the refrigerator and feed it twice a week (e.g., Monday/Thursday) with the same measurements. Remember, your sourdough consists of live bacteria that need to be nourished with flour and water to stay alive.
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