Alter
10Jahre
Farbe
Ursprungsland Kanada
Geschmack
und Aroma
Mischung
75%
25%
Flüssigkeit
Mehl
Weitere
Anastasia
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I grew up on my mum’s white sandwich bread, because storebought bread was too costly. When, due to a wrist injury, I could no longer knead my dough by hand, I found that my mixer couldn’t give the right texture. It was several years before I started making sourdough.
Charakteristische Eigenschaften
She’s reliable! I haven’t had a failed loaf, although I’m not good enough with sourdough to get very consistent results. Loaves are moderately sour and chewy.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 50% Unbleached white flour
- 100% Warm water
- 50% Rye flour
Zutaten für die Auffrischung
- 100% Starter
- 100% Unbleached white flour
- 100% Warm water
1
Weigh out 50g of starter into a freshly-washed mason jar. Measure in the same weight of white flour and the same weight of warm water. Mix well and scrape down the sides. Cover with a loose-fitting lid to allow for airflow. Set on the counter where it will stay at about 20°C.
100% Starter
100% Unbleached white flour
100% Warm water
Aufarbeitung
1
Measure all ingredients by weight, weight of water being 100%. Mix everything together in a mason jar, cover with cheesecloth, and set the jar on the counter beside the stove. It should be visibly fermenting within three or four days.
50% Unbleached white flour
100% Warm water
50% Rye flour