my first sourdough was when living and studying in France, Started a new one when opened my bakehouse in Sao Paulo 2013. Kept on baking with it till 2018. Recently i've started a new one which I am currently using and maintaining in my house.

Charakteristische Eigenschaften

i like very much the lactic aroma and mild flavor from the breads I bake with my ferment. Dough has great consistency to work and final crumb is light and moist.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

100g Apple
400g Water

Zutaten für die Auffrischung

100g Starter

When i'm not baking I keep my starter refreshed weekly using 50g starter + 100g water + 150g flour. When baking, I refresh the starter keep part that will be used in room temperature (refresh up to 3x) For the ferment, I most frequent use 50g wholemeal flour + 100g starter + 150g water + 200g flour in room temperature to be used in the dough after 6 hours

100g Starter

Aufarbeitung

started from an apple, soaked in water for 5 days.. Liquid + flour white and whole 50/50. refreshed every 24h for 3 days (1 / 1/ 1) always kept in room temperature. From day 4, started feeding 1 2 3 (1 starter + 2 water + 3 flour) and moving to refrigerator after a couple of hours. Refresh after 48h, then 96h till reach weekly feeding.

100g Apple 400g Water

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek