I started baking to save money, then found out home baked bread was delicious. Then found out that I like baking. My brother in law, who is a chef, told me about sourdough. I’ve had a few failed starters before Miss Cheerilee, but the bread has always been delicious, no matter the structure. Now I mostly bake sourdough for my family, friends, and customers.

Charakteristische Eigenschaften

The starter smells pleasantly sweet. It is a thick, liquid consistency, with lots of bubbles. Bagels and sourdough loaves have a slight, noticeable sour tang. The results are a chewy interior, no matter what I’m making. Loaves have a tasty, crunchy exterior. The boules have a waxy, bubbly interior.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

2Cup Starter
5.5Cup Bread flour
1.25Cup Water
1tbsp Olive oil
1tbsp Salt
1tbsp Baking soda

Zutaten für die Auffrischung

25g Starter
25g Bread flour
25g Water

6am: to 25g starter, add 25g bread flour, 25g water. Repeat at 6pm. Everyday.

25g Starter 25g Bread flour 25g Water

Aufarbeitung

Mix 2 cups starter, 5.5 cups bread flour, 1.25 cups water, and 1 tbsp olive oil. Autolyse for 1 hour. Then add 1 tbsp salt, knead. Prove overnight in fridge.

2Cup Starter 5.5Cup Bread flour 1.25Cup Water 1tbsp Olive oil 1tbsp Salt

Prove in bowl on counter for 5 hours and 30 mins. Then rest on board for 45 mins. Shape into 12 bagels, rest for 1 hour. Then boil in water with 1 tbsp of baking soda, 30 secs each side. Top with egg wash, and bake for 15 mins. Oven temp on max.

1tbsp Baking soda

Ergebnis

Sourdough bagels

Fat, chewy interior, crispy exterior, sour tang.

Miss Cheerilee Sourdough bagels second overview

Miss Cheerilee Sourdough bagels first slice

Miss Cheerilee Sourdough bagels second slice

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