I was always fascinated by the art of sourdough and bread making but found it quite intimidating. Finally had the chance to try it out at pastry school when my baking mentor chef Sheldon broke down the process for us and helped us build our starter from scratch. Been practicing ever since.

Charakteristische Eigenschaften

The final product is mellow with a ripe fruity quality. India is not accustomed to very sour breads and hence I use my starter right before it peaks. It has enough strength to open up beautifully and the loaves typically have an even crumb that is not very open.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

29g All purpose flour
1g Gluten
30g Water
3g Starter

Zutaten für die Auffrischung

Aufarbeitung

Started off as a stiff starter with water from soaking apple peels. It’s a liquid starter with a very fruity smell. I use all purpose flour since bread flour is hard to come by and often very expensive in India.

29g All purpose flour

To this I add vital gluten as the all purpose flour is quite weak and needs a boost to build strength.

1g Gluten

I add cold water to this.

30g Water

Finally add starter to this, thoroughly combine and set it aside for about 8 hours. If I’m not using it later I refrigerate it at 5c after 3 hours of feeding.

3g Starter

Ergebnis

Sourdough pizza

Naturally leavened pizza. Made a light airy base with a glass thin crust.

Bready Mercury Sourdough pizza first slice

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