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Schmidts - Sourdough Starter Mr. Suthep Chaijirakorn (Chef Nun)
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.
