Name: Sea Pasta
Yield: 4 servings

Sea Pasta

The sourdough is a living and fermented mixture of flour and water that creates a spongy and tangy base perfect for artisan bread.

Ingredients

Servings:

Ingredients

Step-by-step Guide

Seafood Pasta

In a large container, mix 100 g of strong flour with 100 ml of warm water and 1 teaspoon of dry yeast. Stir well until there are no lumps and cover the container with a damp cloth.
Let the mixture rest at room temperature for 24 hours, ensuring it is kept in a warm place without drafts, approximately between 20 and 25 degrees Celsius.
The next day, add another 50 g of strong flour and 50 ml of warm water to the dough. Mix well until the dough is homogeneous and cover again with the damp cloth.
Let the mixture rest for another 24 hours at room temperature. Repeat the feeding process by adding the same amount of flour and water for at least 5 days until the sourdough starter has visible bubbles and a pleasant sour smell.

Preparation of a Sourdough

To prepare a sourdough starter, we must use wholemeal flours and bottled mineral water. Ensure all ingredients are of good quality to guarantee a better result.
Once the dough has fermented satisfactorily, it can be used indefinitely, provided it is regularly refreshed and cared for. Some people have sourdough starters that are over 50 years old. I started mine in July 1913.
We will use a 1-liter glass jar with a screw-on lid that allows a bit of air to enter, as the sourdough is a living ferment and needs oxygen. Although you can try using a jar with a clasp lid, keep in mind that internal pressure may increase, creating an explosive effect when opened after a day or two.
Initial ingredients:
50 g of organic whole wheat flour
50 g of whole spelt flour (or rye, etc.). It can be a single type of flour but it must be whole grain; ensure it contains some of the bran to promote fermentation.
100 ml of bottled water at 20°C. The water should be at room temperature to avoid altering the fermentation process.
Mix all the ingredients in a 1-liter glass jar (with a screw cap) and stir thoroughly to ensure air enters the mixture. Air is crucial to activate the natural yeasts.
Cover the jar with a damp cloth, leaving it without the lid, to allow for optimal ventilation.
Let the mixture rest for 2 days without doing anything. This period is essential for the yeasts to begin developing.
On the third day, stir the mixture and cover it again with a damp cloth. Let it rest once more, allowing the fermentation process to continue uninterrupted.
Check the start of fermentation. The dough should begin to bubble and have a slightly acidic smell. If you detect an unpleasant, rancid odor, or if green spots are observed, it means it has spoiled and you need to start over.
Remove half of the dough to encourage the growth of fresh yeast.
Refill the jar with the same weight of wholemeal flour and mineral water. This will yield:
100 g of the initial starter
50 g of organic whole wheat flour
50 g of whole spelt flour (or rye, etc.)
100 ml of bottled water at 20°C
Stir thoroughly to ensure each ingredient is well incorporated and the yeasts mix with new nutrients.
Let it rest for 24 hours, covered with a damp cloth (without the lid), to continue the fermentation process.
On the fifth day, discard half of the mixture. By discarding 150 g, we are left with 150 g remaining.
Fill the pot with the same weight of whole wheat flour and mineral water. This way we will have:
150 g of the initial sourdough starter
50 g of organic whole wheat flour
50 g of whole spelt flour (or rye, etc.)

Initial Stage

Cut two washed apples with skin into cubes, ensuring the seeds are removed.
Pour mineral water until the apple cubes are completely covered.
Add 10 grams of honey and let it macerate at a constant temperature of 40°C for 5 days.

Phase 2ª

Strain the mixture through a chinois to ensure it is fine and homogeneous.
Measure 300 grams of the mixture and set aside for later use or for the next steps in the recipe.
Add 600 ml of water at 26-28°C to the previous mixture and let it rest for 2 days at the same temperature of 26-28°C to allow for optimal fermentation.

Phase 3ª

Weigh 100 grams of the mixture and set aside.
Add 500 grams of flour to the mixture and mix well.
Incorporate 600 ml of water at a temperature of 28ºC and let the dough rest for 24 hours at a constant temperature of 26-28ºC.

Phase 4

Mix in 300 grams of the mixture indicated in the previous steps.
Incorporate 500 grams of flour into the previous mixture and mix until a homogeneous dough is obtained.
Add 500 ml of water at 28 °C, ensuring that the temperature is precise, and let the mixture sit for 12 hours at a constant temperature of 26-28 °C.

Phase 5: Subsequent Refreshments (Refresh 1:2:2)

Weigh 500 grams of the previously prepared mixture.
Add 1000 grams of flour to the mixture.
Incorporate 100 ml of water at 28 °C and mix well. Let the dough rest for 6 hours at a constant temperature of 26-28 °C. Once the dough is activated, it will be ready to use. If not used immediately, halt the fermentation by storing it at 12 °C.

Utilization Refresher

If we want to make sourdough bread, the starter must be fermentatively active. Therefore, we should take it out of the refrigerator about 3 to 4 hours before we need it so it can reactivate. It should have bubbles on the surface to ensure it is ready to be used.
To check if the sourdough starter is active, we can perform a test by placing a tablespoon of it in a glass of water. If the starter floats, it's a sign that it is active. If it sinks, it indicates that it needs a thorough refreshment.
Once the sourdough starter has been reactivated, we separate an amount to make the bread. We replace the extracted amount with the same weight of flour and water to maintain the starter. Example: if we take 160 g of starter to make the bread, we'll refill the container with 80 g of flour and 80 ml of water.
If the sourdough starter is not active enough, the amount we separate for making bread will need to be refreshed one or two times before it can be used.
Take about 50 g of sourdough starter and add it to 100 g of flour and 100 ml of water. Let it ferment for about 12 hours. If the starter is active enough, use it. If it's too sour, give it a second refreshment.
For the second refreshment, take 50 g of the prepared mixture and discard the rest.
Add 100 g of flour and 100 ml of water. Let it ferment for about 4 hours until it's ready.
If the sourdough starter is not used regularly, it should also be refreshed regularly with flour and bottled water every 3 or 4 days. Discard a portion of the sourdough starter (weigh the jar before and after) and replace the discarded weight with half in flour and the other half in water.

Maintenance Refreshment

If the sourdough starter is kept in the fridge without refreshing for many days, the yeasts will become dormant, and the bacteria will overly acidify the dough. To prevent this, refresh the sourdough starter regularly, ideally every 4-5 days, to keep the ferments active and avoid excessive acidification.
The ferments are left without food for too long. To fix this, add an equal amount of flour and water to the sourdough starter, and let it sit at room temperature for at least 4 hours before returning it to the fridge.
Fermentation occurs at too low a temperature. To prevent this, place the sourdough starter in a warmer part of the kitchen, around 20-24 °C, to encourage optimal fermentation before returning it to the fridge.

Ensure that the sourdough has not yet been divided into two

If too many days have passed without refreshing the sourdough starter (about 7 or 8 days) and it has a bit of brownish liquid on top, but hasn't separated into two parts, before using it, we need to perform maintenance refreshes followed by growth refreshes to have a greater amount of active sourdough starter.
Maintenance refreshes: Day 1:
Stir the sourdough starter well to mix the brownish liquid with the rest of the starter.
Let the sourdough starter rest at room temperature (about 20-25°C) for 4-6 hours.
Take 50 grams of the original sourdough starter and discard the rest to prevent contamination or loss of strength.
Add 50 grams of whole wheat flour and 50 ml of bottled water. Stir well until you obtain a homogeneous mixture.
Let the mixture rest at room temperature for 24 hours to allow it to develop. This will yield 150 grams of starter.
Day 2: Take 50 grams of the starter and discard the rest to maintain the proportion.
Add 50 grams of whole wheat flour and 50 ml of bottled water. Stir well until you achieve a uniform dough.
Let the dough rest again at room temperature for 24 hours. This will maintain 150 grams of dough.
Day 3: Take 50 grams of the sourdough starter and discard the rest, maintaining the same proportion.
Add 50 grams of whole wheat flour and 50 ml of bottled water. Mix well to homogenize.
Let the dough rest at room temperature for 24 hours. We will still have 150 grams of dough.
If after this process the sourdough starter is active and shows bubbles and growth, we can begin the feeding process to increase its quantity.
If the sourdough starter is still not active enough, we will repeat the previous process: taking 50 grams and discarding the rest, then feeding until the sourdough starter is active and strong again.

If the sourdough starter is too acidic because they have

To reduce the acidity of the sourdough starter, successive refreshments need to be made by increasing the proportions of flour and water. The first refreshment will be done with the following proportions:
1st Refreshment: Ratio 1:2:2.
This means one part sourdough starter and twice its weight in flour and water (e.g., 10 g of sourdough starter, 20 g of flour, 20 ml of water). Allow it to ferment at a temperature between 25ºC and 30ºC for about 8 hours.
2nd Refreshment: Ratio 1:4:4.
This means one part sourdough starter and four times its weight in flour and water (e.g., 20 g of sourdough starter, 80 g of flour, 80 ml of water). Allow it to ferment at a temperature between 25ºC and 30ºC for about 8 hours.
If it is still too acidic, we will keep about 50 g of sourdough starter and repeat the refreshments in the indicated proportions of 1:2:2, and then 1:4:4. If the sourdough starter has already separated into two layers, a dark liquid on the surface and a grayish part at the bottom, it is possible to recover it. To recover it, we will do the following:
Discard the dark liquid found on the top.
Take 2 teaspoons of the paste found at the bottom of the jar and discard the rest.
Mix the 2 teaspoons of sourdough starter with 125 g of flour and 100 ml of water.
Let it ferment at room temperature for 24 hours.
The next day, retrieve 60 g (1/4 part) of the dough and discard the other 3/4 parts.
Add 125 g of flour and 125 ml of water to the retrieved dough.
Mix and let it ferment at room temperature for 24 hours.
The next day, retrieve 60 g (1/4 part) of the dough and discard the other 3/4 parts.
Add 125 g of flour and 125 ml of water to the retrieved dough.
Mix and let it ferment at room temperature for 24 hours.
The next day, retrieve 80 g (1/4 part) of the dough and discard the other 3/4 parts.
Add 100 g of flour and 80 ml of water to the retrieved dough.
Mix and let it ferment at room temperature for 24 hours, and it will be ready to use again.

Growth Starter

This process allows us to increase the amount of sourdough available. For example, if we have 100 grams of sourdough and need 400 grams, we will perform two renewals of the sourdough to achieve it.
Place the sourdough starter at room temperature for a few hours to activate the present yeasts and restore its fermentative activity.
Separate 100 grams of the active sourdough starter and place them in a clean container.
Add 50 grams of whole wheat flour and 50 ml of bottled water. Stir well until you obtain a homogeneous mixture without lumps.
Let this mixture rest for 6 to 8 hours at room temperature if it is summer; increase this time to between 8 and 12 hours during winter when the temperatures are lower.
After the resting time, you should obtain a total of 200 grams of active sourdough starter.
Use these 200 grams of sourdough starter as a base and place them in a clean container.
Add 150 grams of whole wheat flour and 150 ml of bottled water. Stir well until a homogeneous mixture is obtained.
Let this mixture rest for 24 hours at room temperature, allowing the sourdough to gain strength and volume.
Finally, you will have 500 grams of sourdough starter available. From these, you can use the 400 grams needed for your recipe and reserve the remaining 100 grams to continue the maintenance process of the sourdough.

Common Questions About Sourdough

Should anything else be added besides flour and water? It is possible to do so in many ways, like adding prunes, honey, or yogurt, but whole wheat flour already contains enough yeasts to start the process. These yeasts are found on the surface of the grain, and if the flour is white, the process is harder to start due to the insufficiency of yeasts.
Should the jar be covered? Yes, it’s beneficial for there to be air since the dough needs oxygen, but if there's a risk of insects or dust getting in, it’s better to cover the jar, without tightening the lid completely, or place a cloth on top to protect the dough.
What if a layer of liquid has formed on top? It’s not a serious issue. Just stir the dough well. When refreshing it, add a bit more flour than last time to balance the texture.
What if a crust has formed on the surface? A little crust is not concerning. Simply stir the dough well, refresh it again, and cover the jar adequately to prevent it from drying out too much.
What if there seems to be no activity? If the sourdough has a sour or tangy smell, it’s a sign that everything is fine, even if no activity is visible. There’s no need to obsess over the dough volume, but if preferred, some dough can be discarded and refreshed with more flour than water, forming a ball. This helps trap gas produced by fermentation, encouraging growth.
The sourdough has risen and fallen, is this normal? It is absolutely normal. The dough follows a cycle: it is fed, grows, reaches its peak, and if it doesn't receive more food, it falls. This indicates it needs more food. It is a good sign, as it means it is mature. When refreshing it, add more flour and water, because an active dough can consume its weight in flour (100 g of flour for 100 g of sourdough) in about 4 hours. If it needs to last longer, it may need several times its weight. When it can double its volume in a few hours, it is ready for baking bread.
The sourdough starter was ready and now only has small bubbles. This indicates that it has passed its peak moment. It needs to be refreshed and monitored when it reaches its zenith again.
When my sourdough starter is ready, what do I do? You can start kneading the bread immediately or store the starter in the refrigerator to avoid having to feed it continuously. In the cold of the refrigerator, the yeasts slow down their activity and can be preserved for weeks or months, just needing a refresh from time to time, every 5 or 6 days.
How do we make bread with sourdough starter? It takes its time. To make bread with sourdough starter, it must be very active. If we have it in the refrigerator, we need to let it sit at room temperature for about 3 or 4 hours until it regains activity. Then, take a portion and refresh it. Depending on the ambient temperature, it will need another 3 or 4 hours to be ready for kneading. The rest of the sourdough starter should also be fed before returning it to the refrigerator.
We have sourdough starter in the refrigerator, and it's very acidic. What do we do? How often should it be refreshed? In the refrigerator, a sourdough starter can last many months without needing to be fed every few days. After days in the fridge, it can become acidic and have a sour or acetone smell, which is normal. It needs to be refreshed with refresh cycles. Take 10g of sourdough starter, 30g of flour, and 30ml of water. Stir and let it rest for 8 hours. Repeat the process with 20g of the previous sourdough starter, 50g of flour, and 50ml of water, resting for 8 hours between cycles until it recovers.
There was a lot of activity in the first days, but it has disappeared. When there is a lot of activity in the first two or three days, it may be due to other microorganisms that are not useful for baking. These microorganisms die, and the activity decreases. Nevertheless, the yeasts are still there, perhaps not very active, but present. With a few successive refreshments, the starter will regain activity.

Methods to Preserve Sourdough

To keep the sourdough starter at room temperature, feed it daily with flour and water in a 1:1:1 ratio (starter:flour:water) every 24 hours. Keep it in a container with a lid, but not airtight, to allow it to breathe.
If you want to store the starter in the fridge, feed it with a 1:2:2 ratio before refrigerating. Store it in a sealed container and feed it every 7 days. When you need it, let it sit at room temperature for a few hours and feed it to reactivate it.
To freeze the sourdough starter, make sure to feed it well first. After feeding, wait a few hours for it to begin fermenting and store it in an airtight container in the freezer. When you want to use it, let it thaw completely at room temperature and feed it before using.

Freeze it

We can freeze the sourdough starter. It should be frozen when it's at an optimal activity level, ideally after a couple of refreshments in the same jar, which can be 4-6 hours after the last refreshment.
When we want to revive the sourdough starter, take it out of the freezer and let it sit at room temperature for approximately 12 hours until it’s completely thawed and active again.
Once it has been revived, the sourdough starter should be refreshed a couple more times, allowing 4 to 6 hours between each refresh, before using it to ensure it is in optimal condition.

Solidify it

When the sourdough starter is at its peak activity, take a quantity of starter and add half its weight in flour (without any water). Stir well until you obtain a dough as solid as possible. Ensure it is well integrated and homogeneous.
Place the jar with the dough in the refrigerator. This dough can remain in the fridge for weeks or even months without water forming on the surface.
When you want to revive the sourdough starter, remove the jar from the refrigerator and discard the driest surface layer. Next, add water and mix well. Leave the dough at room temperature for a few hours until it is fully revived.
Once it has been revived, refresh the sourdough starter a couple of times before using it. This is done by adding more flour and water in appropriate proportions and allowing it to sit for a while between each refresh.

Dehydrate It

Take 3 or 4 tablespoons of sourdough starter at its peak activity and spread it over a baking paper in as thin a layer as possible. Then, let it dry in a dry, ventilated place for 2 or 3 days. Ensure it is completely dry before proceeding to the next step to ensure it has been properly dehydrated.
Once the sourdough starter is well dried, break it into small flakes. Store these flakes in an airtight bag to protect them from moisture. For better results, use a vacuum sealing machine to extend their preservation.
When you want to revive the sourdough starter, mix a few tablespoons of the flakes with the same weight of water. Stir well until the flakes are mostly dissolved. Next, add 50 grams of flour and 50 ml of water, and stir again. Allow the mixture to ferment in a warm place for approximately 4 hours or until you observe significant activity. Refresh the sourdough starter a couple more times (with intervals of 4-6 hours) before using it in your preparations.

Recommendations & Tricks

Ensure that the sourdough has a pleasant, acidic smell; if you detect a rancid odor or notice any green spots, discard it immediately and start anew.
Discard half of the sourdough to ensure the culture remains healthy and vigorous.
Refill the jar with the same weight in whole grain flour and mineral water, using a kitchen scale for precise measurements.
Specifically combine 50 grams of organic whole wheat flour and 50 grams of whole spelt or rye flour with 100 ml of mineral water at 20°C.
Stir the mixture vigorously until it becomes homogenous, ensuring no lumps remain.
Cover the jar with a damp cloth to maintain moisture, but do not use the lid to allow air circulation.
Let the sourdough rest for 24 hours at room temperature in a warm place, such as near the kitchen stove.
Discard half of the sourdough every 24 hours, maintaining 150 grams of active and vibrant starter to make fresh bread.