I tried long ago but the whole process was too complicated for me. Then after eating two different kinds of breads that I could not reproduce at home, I triedagain because the recipes like those breads were made with sourdough. And the rest,as they say, is history.

Charakteristische Eigenschaften

It's an active and robust mixture that always rises to the occasion despite the varying temperatures in my kitchen. I use it for all flour types except rye.

Viscocity

Geschmack und Aroma

It doesn't have a name but if you absolutely must have one, use mine: "Lee". top shot

Rezept

Zutaten für den Starter

Zutaten für die Auffrischung

I take it out of the fridge, let it warm up, add equal amounts of tap water and German or Swiss 550 white wheat flour, let it sit til it bubbles (or I get home from work, whatever happens first), then stick it back in the fridge.

Aufarbeitung

My wheat sourdough is a bastard love child of numerous nationalities, as I have added purchased or gifted cultures over the years from many places. There are cultures from Egypt, Italy, Australia, Tasmania, Sweden, New Zealand, Germany, and of course Switzerland.

Ergebnis

Crackers

I make great crackers adapted from a recipe from Katz's Wild Fermentation book.

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek

Kommentare

Lee Wennerberg

Would the sitemaster please inform me how to complete the registration process? I cannot make any changes to my entries - thank you.

Karl De Smedt

Dear lee, click on your profile picture. then left on the screen you see a list with "sourdough in it. Click on it and then you will see your sourdough with a edit or delete button in the right upper corner.
May the flavour be with you!

Lee Wennerberg

Sourdough rules!