3.1 Feeding the sourdough

Since we now know (see 3. General) how much sourdough we actually need we can start the feeding/rearing/growing to get the desired amount. This ‘feeding’ of a sourdough is called “Führung” in German which could be literally translated as “leading in” or simply “leading”.

There are several ways how a ripe leaven sponge (fully fledged sourdough) can be led from a storage leaven (starter batch).What is important is that the added water is always lukewarm and the dough is never warmed up above 40°C/104°F. Which is why you should never place a sourdough in an oven the lowest temperature setting, but at the most with switched on lamp. With a switched on lamp most ovens reach 30-35°C/86-95°F.