Alter
6Jahre
Farbe
Ursprungsland Singapur
Geschmack
und Aroma
Mischung
22%
30%
48%
Flüssigkeit
Mehl
Weitere
V9
Bewahren Sie Ihren Sauerteig für die Zukunft auf
Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothekseit 2018
I built my own sourdough starter in 2018 after baking with breadmaker and yeast since 2015. In those days there were not too many places we can find good breads, which prompted me to start my baking journey. Today sourdough breads can be found everywhere!
Charakteristische Eigenschaften
Easy going, don't need any special care!
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 50% Flour
- 50% Liquid
- 100% Flour
- 60% Liquid
- 20% Starter
- 2% Salt
- 10% Cranberry
- 1% Oregano
- 100% Dough
- 100% Dough
Zutaten für die Auffrischung
- 50% Very strong white flour
- 50% Ice cold water
- 50% Flour
- 50% Water
1
I use cold water from refrigerator to feed my sourdough. I feed my sourdough to make up the amount I removed using equal portion of flour and water.
50% Very strong white flour
50% Ice cold water
2
Add water to the sourdough, stir it well, then add flour to mix well. Return it to fridge immediately.
50% Flour
50% Water
Aufarbeitung
1
My starters live in the fridge as I only bake at most once or twice a week. I refresh the starter removed from the bottle using a 1:1:1 or 1:2:2 ratio, and left it on the counter for about 8 hrs giving it a stir half way through. It has a pleasant tangy aroma not too sour.
50% Flour
50% Liquid
2
Typically I use 600g of flour consisting of a mixture of strong white flour (40% or more) whole wheat flour (up to 40%) and semolina flour (20%), 20% starter and 2% salt. The flour and water (60% or more) are mixed to autolyse for 1 hr or longer. After that starter and salt are added to mix by hand. I use Rubard method to mix the dough.
100% Flour
60% Liquid
20% Starter
2% Salt
3
During bulk fermentation performed 4 to 5 sets of stretch and fold. Other ingradient like herbs, dried fruits, seeds or rolled oat porridge are added after the 1st or 2nd fold depending on the type of ingradient.
10% Cranberry
1% Oregano
4
The dough is bench rest for 20 minutes before final shaping into batard or boule in a proofing basket and placed in the refrigerator for 10 to 12 hrs. Sesame seeds, sunflower seeds or wheat bran are used for topping.
100% Dough
5
The dough is baked in a combo cooker for 20minutes at the max temperature of my oven which is about 240degC with the lid closed, and another 15mins with the lid removed at 220degC.
100% Dough
Ergebnis
Oregano Bread
2% of oregano flakes were mixed into the dough after the 2nd fold.
Cranberry Whole What Bread
This bread contains a Cereal Mix of 10% added after autolyse. Cranberry of 10% added after 1st and 2nd fold in 2 stages.
Einkorn Bread
Using 30% to 40% of Einkorn flour in place of whole wheat
Pancakes
Discard starters are refreshed for use in making pancakes
Pizza
Pizza dough is made using the same method of my bread, except with pizza flour and lower hydration.
