It started when the COVID lockdown began. I knew sourdough is something which needs all the attention and patience. Since i had all the time in the world for nearly 3 months, I started making sourdough bread. Started sometime in March 2020.

Charakteristische Eigenschaften

The starter smells sour but once the bread bakes, there’s not much of sourness. The bread has lot of maltiness and a hint of sweetness. The bread smells a lot like freshly milled flour.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50% Wholemeal Wheat Flour
50% All purpose flour
100% Beer wort

Zutaten für die Auffrischung

100% All purpose flour
100% Water

Feed it 100% local all purpose flour. Usually feed it 1:2:2 once or twice a day.

100% All purpose flour 100% Water

Aufarbeitung

Whole wheat flour. This flour type most commonly used in India and is called Sharbati wheat. It’s mostly used to make Indian flat bread called roti. It has a fairly low protein content ranging from 9-11%.

50% Wholemeal Wheat Flour

All purpose flour. In India it’s called Maida. This is the most frequently used white flour in India. Has a protein content ranging from 9-11% protein. It’s used mostly in traditional Indian sweets and even Indian flat breads

50% All purpose flour

Beer wort. This is is what makes the starter unique. I have initially fed my starter with hefeweizen beer wort without the hops. I always felt hefeweizens have a very similar taste to bread. I was lucky enough to get some beer wort from my brother who’s a brewer

100% Beer wort