St John's Sourdough recipe

St John's Sourdough

Debary, Vereinigte Staaten
Auf der Karte anzeigen
Drucken
Perfekter Sauerteig

Alter

8Jahre
Farbe

Ursprungsland Vereinigte Staaten

Geschmack
und Aroma

Asien
Australien
Antarktis
Afrika
Europa
Nordamerika
Südamerika

aus der ganzen Welt

  • 3005 sauerteige
  • 112 länder
  • 2502 Städte

Mischung

59%
33%
8%
Flüssigkeit Mehl Weitere
St John's Sourdough

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek

seit 2016

Taste and health.

Charakteristische Eigenschaften

St John's is a very reliable starter that is easy, and almost foolproof to make. It is very fast too, enabling the baker to use it successfully in only 5 days. It stores well in the refrigerator. It has a mellow flavor, not too tart. More creamy and buttery than most starters.

Geschmack und Aroma

St John's Sourdough top shot
St John's Sourdough jar shot
St John's Sourdough front shot
St John's Sourdough rising shot

Rezept

Zutaten für den Starter

  • 192g Water
  • 32g Chopped dried dates
  • 20g Greek yogurt
  • 40g Rye flour
  • 40g Ap flour
  • 20g Rye flour
  • 20g Ap flour

Zutaten für die Auffrischung

  • 100g Water
  • 50g Ap flour
  • 50g Rye
1
I only feed when depleted from use. Or if I haven't used it in a long time, I will remove 50g and discard the rest. Then feed it the following amounts
100g Water 50g Ap flour 50g Rye

Aufarbeitung

1
Make the yeasted date water. Be sure to shake or stir twice a day. Should be ready after day 3. Tip: use chopped dates that are lightly coated with dextrose.
192g Water 32g Chopped dried dates
2
Use 80g of yeasted date water. Add the following ingredients, then set aside at room temperature for 8 hours.
20g Greek yogurt 40g Rye flour 40g Ap flour
3
Add another 40g of the yeasted date water. Add the following ingredients then set aside at room temperature for two hours, or until doubled. It is now ready to use or you can refrigerate it for future use.
20g Rye flour 20g Ap flour

Ergebnis

St John's Sourdough Bread

Ultimate Do Nothing Bread. Spelt and whole grain white wheat. 70% hydration. 12-84 hour cold fermentation.
St John's Sourdough St John's Sourdough Bread first overview
St John's Sourdough St John's Sourdough Bread second overview
St John's Sourdough St John's Sourdough Bread first slice
St John's Sourdough St John's Sourdough Bread second slice

Ciabatta

Lovely loaves of ciabatta. 80% hydration. 8 hour cold autolyze and 12 hour cold ferment.
St John's Sourdough Ciabatta first overview
St John's Sourdough Ciabatta second overview
St John's Sourdough Ciabatta first slice
St John's Sourdough Ciabatta second slice

Flour Tortillas

Flavorful flatbread.
St John's Sourdough Flour Tortillas first overview
St John's Sourdough Flour Tortillas second overview
St John's Sourdough Flour Tortillas first slice
St John's Sourdough Flour Tortillas second slice

Pizza

Lovely thin and crispy crust sourdough pizza!
St John's Sourdough Pizza first overview

Brioche & Babka

Lovely brioche. Czech babka filled with cheese and cherries.
St John's Sourdough Brioche & Babka first overview
St John's Sourdough Brioche & Babka second overview
St John's Sourdough Brioche & Babka first slice
St John's Sourdough Brioche & Babka second slice

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek