The sourdough recipe, mother-dough, calls for the use of only two ingredients which are flour and water.
For best results, the flour must be type 00, preferably organic and stone ground. Manitoba flour can work fine.
It is recommended to work at a room temperature between 64.4°F and 77°F (18°C and 25°C), in order not to alter the acidity of the dough.
200 g of 00 flour.
100 ml of water at room temperature.
The basic rule is that the quantity of water must always be half that of the flour.
Generally you start with 200 g of flour and 100 ml of water at room temperature. (if you use an accelerator, use it instead of water in the same quantities, e.g. 100 ml of low-fat yogurt).
1. Put the flour in a fairly large bowl and slowly incorporate the water. Keep kneading until you get a soft but not too sticky dough.
2. Put the dough into a floured glass container. With a knife, score the top of the dough with an “X”-shaped mark.
3. Cover the stick with a damp cloth to prevent it from drying out.
4. Cover the container tightly by sealing it with the transparent film.
5. Leave the dough to rest, for about 48 hours, in a place at room temperature (64.4°F and 71.6°F/ 18°C and 22°C) so that it ferments.
6. After 48 hours the dough will have at least doubled in volume. Make sure the brick doesn’t have any mold or fungus spots or you’ll have to throw it all away. If the loaf is clean without any trace of mold or mushrooms, proceed by taking about 200 grams or as much as you need.
7. Then add another 200 grams of flour (Remember that the loaf taken and the added flour must have the same amount, and the water must be half the flour. Try to always use the same type of flour used for the dough ) and 100 ml of water and start kneading well again as you did at the beginning, until you obtain a dough with the same consistency as the starting one.
8. Rest for another 48 hours in the same way as previously and sealing with transparent film. Repeat the same process for another two weeks, thus carrying out at least another 6 refreshments (one every 48 hours). At the end, the sourdough will have grown quadrupling its volume. Don’t be shocked if the scent is similar to that of vinegar.
Once you have obtained the sourdough you can keep it for a week in the refrigerator and prepare bread and pizzas of all kinds!