It is a stiff sourdough which ferments very slowly but keeps very nicely the texture without liquifying. The flavour is buttery, candy fruity and caramel. A nice sweet and sour flavor.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

250g Sourdough
200g Flour
50g Sugar
80g Water

Zutaten für die Auffrischung

250g Mother
200g Flour
50g Sugar
80g Water

Make a very stiff sourdough

250g Mother 200g Flour 50g Sugar 80g Water

Aufarbeitung

It is a sourdough fermented on a blend of flour and sugar. It is always refreshed on a high sugar content of 25% on flour to generate special flavours in rich dough application and keep it adapted to these levels of sugar in the final applicattion.

250g Sourdough 200g Flour 50g Sugar 80g Water

Made this sourdough

Guy Frenkel

And 1 more

Ergebnis

Classical brioche

Flour (T65) 100 Sweet&sourdough 50 Butter 30 Sugar 25 Eggs 38 Cream 10 Salt 1.5

Sweet&Sourdough Classical brioche second overview

Sweet&Sourdough Classical brioche first slice

Sweet&Sourdough Classical brioche second slice

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Kommentare

Anita Šumers

I think I'll try this one, Stefan, before Christmas! Would you suggest feeding it with white flour? Would German T550 work too? Could you please explain the procedure for the classical brioche in detail?