Mischung
20%
40%
40%
Flüssigkeit
Mehl
Weitere
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I love cooking and making bread
Charakteristische Eigenschaften
If I make whole breads or breads with high hydration rate and long fermentation time I like to ue my sourdough starter when it's young because we don't like a tangy flavour on the bread. When I make sweet breads (like panettone, brioche, cozonac...) I use solid starter (store in water at 50-60% hydration) and feed it 2 or 3 times (every 3 hours at 30 ºC) before using it.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 50g Starter
- 50g Flour
- 25g Water
Zutaten für die Auffrischung
- 50g Starter
- 50g Flour
- 50g Water
1
Take it out from the fridge (I usually make bread on the weekend when I don't have to go to work and my schedule is more flexible) and feed them.
It depends on the bread I want to prepare I use solid or liquid starter.
If I use liquid starter,(for example 50 grams) I normally feed it with 50 grams of flour + 50 grams of water (or sometimes fruit fermented water) and let i rest until it doubles.
50g Starter
50g Flour
50g Water
Aufarbeitung
1
For whole breads or breads with high hydration rate, I use solid starter.
I take for example 50 grams ofmy starter and feed it with 50 grams of flour + 25 grams of water andlet it rest until it doubles
50g Starter
50g Flour
25g Water
Ergebnis
Panettone
Sweet bread made for Christmas time
Croissants
Sourdough croissants
Kommentare
Making sourdough breads is my passion!