With some friends we found a YouTube recipe. We watched it, we liked it and since we had the time we did it. My current starter is my third one as the beginnings were very difficult. The first many breads were disasters but my resilience took me to what i am baking today and already for a long time. We also think that this is healthier for our family. Commercial breads are not for us :-)

Charakteristische Eigenschaften

I must say that when we moved from Saudi Arabia to Denmark we noticed that the wholemeal wheat flour has changed the sourdough taste a bit to less sour maybe, less acid i would say. The result of less acidity in the bread I bake is better to our family taste, though i liked the previous one. My recipe is 90% white flour, 10% rye or wholemeal, 63-65 max % hydration, 20% levain, 2,2% salt

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50% Wholemeal Wheat Flour
50% Water

Zutaten für die Auffrischung

50% Wholemeal Wheat Flour
50% Water

I normally bake on Sundays. So my process normally takes me the entire Saturday (levain + dough mix, bulk and cold ferment until Sunday morning). I feed my starter every day at around 8 pm my time. I discard some of the starter and then add the flour/water. The day before i build my levain i may feed it twice.

50% Wholemeal Wheat Flour 50% Water

Aufarbeitung

My starter is only whole wheat flour and filtered water. I started it in Saudi Arabia with Arabian flour. Then we moved to Denmark and now I am using Danish whole wheat flour. I dehydrated some pure Arabian starter and i still keep those dried sourdough flakes in a jar.

50% Wholemeal Wheat Flour 50% Water

Ergebnis

Normal Bread Loaf

The below is my regular bread loaf

Barça Mare Normal Bread Loaf first slice

Barça Mare Normal Bread Loaf second slice

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