I bake sourdough for a few years now. I first started baking because I have always loved bread and in Brazil they all seem tasteless with most bakeries using pre-mixed formulas and commercial yeast with short fermentation time. Baking my own bread was a natural choice.

Charakteristische Eigenschaften

Mild acid flavor and very active. Easy to manage and maintain. Easy control of the acidity by water content and feeding frequency.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

100% Organic french wheat flour
100% Water

Zutaten für die Auffrischung

Equal amounts of water and flour plus 20% of flour weight with the culture.

Aufarbeitung

3rd daughter I can say was adopted. After the sourdough I cultivated died (neglected for one week) right before Christmas I had to go to a local bakery and borrow some to make it in time for Christmas.

100% Organic french wheat flour 100% Water

Ergebnis

Bread, pizzas, pannetones, croissants and more.

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek