Bubbles

Name: Bubbles
Ingredients: 20g Rye; 20g Whole wheat; 40g Water; 40g Starter; 20g Whole wheat; 20g Rye; 40g Water; 150g Flour; 150g Water; 0.5Cup Starter

MANASSAS, Vereinigte Staaten

Auf der Karte anzeigen

Drucken

Perfekter Sauerteig

Katie Chase

Alter

9Jahre

Farbe

Ursprungsland Vereinigte Staaten

Geschmack
und Aroma

aus der ganzen Welt

3005 sauerteige
112 länder
2502 Städte

Mischung

40%

20%

Flüssigkeit Mehl Weitere

Bubbles

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek

seit 2015

More nutritious, more flavorful and more complex breads

Charakteristische Eigenschaften

I am still learning how to use sourdough. This is my first starter and I don't really know how to make bread, I use it to make pancakes, tortillas english muffins etc. My favorite thing to make is pancakes. They are so much more tender and delicious than even usual scratch pancakes. They also tend to have more flavor and can be eaten on their own, or with a little fruit so you don't need syrup

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

20g Rye
20g Whole wheat
40g Water
40g Starter
20g Whole wheat
20g Rye
40g Water

Zutaten für die Auffrischung

150g Flour
150g Water
0.5Cup Starter

I take my 1/2 cup of starter from the fridge the night before I want to use it, I scrape it into a bowl and add 150 grams flour and 150 grams of water. I stir it well and leave it overnight

150g Flour 150g Water 0.5Cup Starter

Aufarbeitung

My first attempt did not go well, so I used tried and true directions I found online. This time it worked much better and was able to see progress much sooner. I started with a 50:50 blend of rye and whole wheat flour. I started with 40 grams of flour blend and 40 grams of water. stir vigorously and let it stand

20g Rye 20g Whole wheat 40g Water

Each feeding I discarded all but 40 grams of starter and added 40 grams of flour and 40 grams of water. I fed it daily for a few days, then twice a day for a few days then three times daily for the last few days, I think it took about 1 week total. I got these directions from the website ThePerfectLoaf

40g Starter 20g Whole wheat 20g Rye 40g Water