Alter
13Jahre
Farbe
Ursprungsland Ägypten
Geschmack
und Aroma
Mischung
91%
9%
Flüssigkeit
Mehl
Weitere
Ratios
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We don't have sourdough bread in Egypt. When I started to travel in Europe I tasted sourdough for the first time, and I couldn't ignore the idea of trying to make it at home. I read a lot of books and practiced on my own. I worked for about 2 years before I began to see satisfying results. Now we are proud to create the best artisan bread in Egypt.
Charakteristische Eigenschaften
Our sourdough is eight years old; it was our third attempt at creating sourdough after 2 failures. It's very active after fermentation, pale in color.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 50% Water
- 5% Flour
Zutaten für die Auffrischung
- 50% Water
- 50% Flour
1
Add water, stir. Then add flour, stir til incorporated. Equal amounts
50% Water
2
Then add flour, stir til incorporated.
50% Flour
Aufarbeitung
1
We calculate the amount needed of sourdough for the next day's baking, and then add accordingly. We use 100% hydration ratio.
50% Water
2
We typically use high-gluten bread flour in feeding the sourdough, but we also make sure to add 10% or less of rye and bran to the mix.
5% Flour
Ergebnis
Country White Sourdough
We mainly bake white and whole wheat loaves, as well as baguette and ciabatta.
Our full range is available online
