I friend of mine once brought a homemade sourdough bread and it was a whole different world, than what I was used to. So after I failed many times (or so I thought) I decided that this is interesting and I should pursue this more to find out everything about it. It became my hobby and now it's my profession.

Charakteristische Eigenschaften

So, at the end of last year, I left it on purpose to see what will happen at room temperature. It overproofed of course, but after 6 months at ~18-19 C in the winter and 21-22 C in the summer , and after few feedings it rose and developed beautifully. It is strong!

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

100% Alow extr.
100% Water
100% Starter

Zutaten für die Auffrischung

100% Flour
60% Water
100% Starter

Depending on the purpose of usage I am using different stiffness of sourdough. 100% for batters, cakes etc., more liquid-like doughs, and about 60% hydr. for stiffer doughs like bread, croiss.. etc.

100% Flour 60% Water 100% Starter

Aufarbeitung

I just put flour and water together, discard one part on the next day (and every time I see that it has "matured, if I can say that almost, at this stage) of feeding and feed.

100% Alow extr. 100% Water 100% Starter

Ergebnis

Croissants

I have made more than croissants, but they seem the most intriguing for now.

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