Perfekter Sauerteig
Mischung
33%
66%
Flüssigkeit
Mehl
Weitere
Autumn
Bewahren Sie Ihren Sauerteig für die Zukunft auf
Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothekseit 2015
I was influenced by a few friends who bake sourdough. Knowing that sourdough is more digestible compared to commercial bread baked with commercial yeast, so I decided to start baking my own sourdough.
Charakteristische Eigenschaften
My little autumn is strong, regardless of I feed it on time or not. It has successfully made so many sourdough bread and the results are satisfactory!
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 50g Water
- 100g Flour
Zutaten für die Auffrischung
- 20g Ap flour
- 10g Water
1
I feed my sourdough by adding water first follow by AP flour with a ratio of 1:2 (water:flour), then i use spoon to mix it with the helps of my hand. Knead until it is well combined.
20g Ap flour
10g Water
Aufarbeitung
1
My starter was given by my friend in April 2015. I started to feed it with AP flour with ratio 1:1 (flour:water). Until mid of year 2016, I converted Autumn to stiff starter with 50% hydration. It turns very active when I feed it very regularly to make my first panettone in Nov 2016.
50g Water
100g Flour
Ergebnis
Panettone, Donut, Chocolate laminated Sourdough, cinnamon roll
Panettone - Iginio Massari recipe
Donut - breadandcompanatico recipe
Cinnamon roll - Maurizio recipe
Brioche, challah bun, bagels, stout sourdough
challah bun - recipe from thefreshloaf blog
bagel - recipe from wildyeast blog
Soft bun, challah bun, panettone, malted grain sourdough
challah bun - recipe from thefreshloaf blog
Sandwich bread, ciabatta, carob cheese sourdough, semolina sourdough
recipe by own
Panettone, durum wheat sourdough, spelt sourdough, durum wheat sourdough
Panettone - Iginio Massari recipe
Kommentare
I am glad that I have managed to influence some of my friend and my family to start taking sourdough. I hope to explore more baking using sourdough.