I was influenced by a few friends who bake sourdough. Knowing that sourdough is more digestible compared to commercial bread baked with commercial yeast, so I decided to start baking my own sourdough.

Características

My little autumn is strong, regardless of I feed it on time or not. It has successfully made so many sourdough bread and the results are satisfactory!

Viscocity

gusto

Receta

Ingredientes de partida

50g Water
100g Flour

ingredientes de alimentación

20g Ap flour
10g Water

I feed my sourdough by adding water first follow by AP flour with a ratio of 1:2 (water:flour), then i use spoon to mix it with the helps of my hand. Knead until it is well combined.

20g Ap flour 10g Water

método de trabajo

My starter was given by my friend in April 2015. I started to feed it with AP flour with ratio 1:1 (flour:water). Until mid of year 2016, I converted Autumn to stiff starter with 50% hydration. It turns very active when I feed it very regularly to make my first panettone in Nov 2016.

50g Water 100g Flour