It was very interesting how people can make bread whitout yeast. My grandmother baked a lot of bread when she had farmhouse. I asked if there is still her sourdough left somewhere but it was not. And now I´m not even sure if she had yeast or not... I wanted to try sourdough bread and I decided to create my own sourdough. The TASTE (yeas, BIG TASTE) of the very bread was amazing!

Charakteristische Eigenschaften

The taste is mild when sourdough when "he" gets tree times food before baking. There are many air bubble in the bread and it´s very soft to eat.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50% Flour
50% Water

Zutaten für die Auffrischung

200% Wheat (and rye)
190% Water

Take 20 grams sourdought add 40 gr flour (wheat and just a little bit like 0,5-1 % rye) add 36-38 gr 34 Celcius water Mix but be sensitive. Do this 1:1,9:2 3 times in 24 h

200% Wheat (and rye) 190% Water

Aufarbeitung

This starter was made from white wheat ap flour and water with a 50/50 mixture. It was refed daily for five days and then it got active. It was very easy to get "him" active and always after feeding, it´s ready to bake soon.

50% Flour 50% Water

Ergebnis

Lovely small breads

20 % sourdough 70-72 % water 65 % wheat flour semi-rough 25 % spelled flour 5 % oats 5 % rye 2 % salt

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