My husband loves bread and I've always wanted to learn to bake sourdough bread for our enjoyment. I also wanted to enjoy the good flours available to for breadmaking..

Charakteristische Eigenschaften

I'm not really a very experienced baker but I am able to produce a good bread with my sourdough. It is very active, up to 3X the volume in 4 -5 hours. It is able to lie dormant in the fridge or become active after I feed it. Reliable. Makes a wonderful Japanese Hokkaido bread - a staple for us right now.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50g All purpose flour
50g Red wheat flour
100g Bottled water

Zutaten für die Auffrischung

10% Starter
45% Flour

I take about 2 tbsp of starter and mix it in equal amounts of above flour and water

10% Starter 45% Flour

Aufarbeitung

My starter is a blend of All purpose flour (Rogers brand) 50% and Hard Red wheat 50%. Occasionally also add a bit of traditional rye. The Red Wheat and Rye comes from a local organic farm in Agassiz. The addition of the red wheat flour was what made my starter quite active.

50g All purpose flour 50g Red wheat flour 100g Bottled water

Ergebnis

DoughOne

I've made Grassini, pizzas, crackers, Sourdough Hokkaido loafand bread with my starter.

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