It rises the dough quicker than my other sourdoughs made at room temperature. The oven rise is higher. The taste of the bread is very delicious. It's a little different.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

7g Bran
28g Hop tea
7g Flour
7g Flour
7g Flour
7g Flour

Zutaten für die Auffrischung

The sourdough is ready now. I fed it 2 times at ratio 1:1:1. Now it's strong enough for baking bread. After feeding I wait to rise to it's max. height at room temperature and put it in the refrigerator until the next bread baking.

Aufarbeitung

It starts with mixing bran and hop tea, and is then fed with white wheat flour and water. t=35˚C in water bath

7g Bran 28g Hop tea

1st feeding after 24 hours with all purpose wheat flour, no liquid added. t=35˚C in water bath

7g Flour

2nd feeding after 6 hours with all purpose wheat flour, no liquid added. t=35˚C in water bath

7g Flour

3. feeding after 6 hours with all purpose wheat flour, no liquid added. t=35˚C in water bath

7g Flour

4. feeding after 6 hours with all purpose wheat flour, no liquid added. t=35˚C in water bath

7g Flour

Ergebnis

White wheat bread

I've baked only bread using this sourdough so far.

Mediterranean sourdough White wheat bread first slice

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