Perfekter Sauerteig
Alter
14Jahre
Farbe
Ursprungsland Malaysia
Geschmack
und Aroma
Mischung
75%
25%
Flüssigkeit
Mehl
Weitere
Umi
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When I started to change my diet to vegan, I thought bread would be a convenient food for a vegan who travel around for work.
Charakteristische Eigenschaften
It's 6years old, brown color and liquid. Its smell slightly tangy and wheat. After feeding, it reaches peak within 4 hours and able to hold another 4- 6 hours before it collapses, it able to be kept in fridge for 16days and kick start to bake with 1feeding, behaviour is like a marathon runner, sometimes it's slow and steady, sometimes it speeds up and raise the dough very fast and over ferment.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 50% Organic wholemeal flour
- 50% Organic bread flour
- 100% Enzyme water from soaking wheat berries
Zutaten für die Auffrischung
- 50% Organic wholemeal flour
- 50% Organic white flour
- 100% Water
1
1. As a homebaker, I keep my starter very minimum amount which only 30g.
2. Before baking 4 to 6 hours, I feed the starter with ratio of starter:water:flour , 30g : 100g : 100g. I will use 200g in baking and keep the balance into fridge again.
3. I feed the starter only with organic flour, 50% of wholewheat and white, and cold water from fridge (due to hot temperature in Malaysia).
50% Organic wholemeal flour
50% Organic white flour
100% Water
Aufarbeitung
1
I soak 1/4cup of wheat berries with a cup of water, sit in room temperature 24hours and use the water to mix into the starter. This water, I call it "enzyme water" or in Chinese is 回春水 (spring water) only needed for first 5to 7 days, after that I feed the starter with just water. I use the yeast water because the imported flours here are aged and less enzymes activity.
50% Organic wholemeal flour
50% Organic bread flour
100% Enzyme water from soaking wheat berries
Ergebnis
Steamed buns, biscuits, foccacia, panettone and bread.
All the baking goods are 100% organic, vegan and natural leavened, strictly no commercial yeast.
