When we bake bread with sourdough, we always use this recipe from Meyer’s. Some years ago Jes went on a baking course at Meyer’s, and we have been fans of this type of starter ever since. It is very easy to work with and needs very little maintenance. This type of starter is mainly used to bring out a mild tang in the bread; its rising power is not like that of a typical sourdough, which is why we always add a little yeast to our sourdough recipes as well.
The recipe below is the one Jes was given on the course back then.
Hejsa
Jeg er ny i surdej.. der må være en masse bigadej som blot smides ud ?? Eller gemmer man alt det dej
Hej Malene
Altså hvis du ikke bruger det til bagning, så vil der ryge noget ud hist og her 🙂
Warm wishes, Dianna
Det er ikke en biga. En biga er en fordej med en hydration på 50 procent og kendetegnes ved at være meget fast.
Hej Jens
Altså det var hvad min mand fik oplyst da han var til det omtalte bagekursus, – som der også står i introen:)
Dbh Dianna