Âge
3Ans
Couleur
Pays d'origine Australie
Taste
& Flavour
Mélange
40%
40%
20%
Liquide
Farine
Autres
110421
Depuis 2021
My sourdough journey started on the 11/04/21 when I had just started my baking apprenticeship. I wanted to create my own mother dough so that i could make a loaf of bread that was given life through my own bakers DNA, that being 110421. From its conception 110421 has been with me to Melbourne for a baking competition, I hope to someday travel the world baking bread and sharing my love of sourdough
Caractéristiques
Pungent sweet, sour, acidic aromas.
Goût et saveur
Recette
Ingrédients de base
- 100% Whole wheat flour
- 100% Spring water
- 100% Whole wheat flour
- 100% Spring water
- 100% Mother
Ingrédients pour nourrir le levain
- 55% Spring water
- % 110421
- 100% Flour mixture
1
First I take a clean bowl and weigh 55ml of spring water into the bowl.
55% Spring water
2
Once I have added the spring water, I then add 10-50% of 110421 into the bowl and mix until both combined into a cloudy mixture.
(The amount of 110421 will differ depending on the time of year/ seasonal temperatures, in winter it varies from 30-50% whilst in summer 10-30%).
% 110421
3
Next I add the flour. I use a mixture of Bakers flour and Whole wheat flour at the percentages respectively 90%/10%.
100% Flour mixture
4
Now that all the ingredients are added to the bowl I then knead all of the ingredients together until they form a new 110421.
5
I will then place 110421 into an oil sprayed plastic container which will sit at room temp for roughly 24hrs after which stage i will feed again, repeating the same process.
6
Note: I will also check 110421 with a pH meter before feeding to ensure optimal acidity levels have been reached due to change in room/outside temperatures. This step ensures that I maintain a constant amount of acidity, as well as activity in 110421.
Méthode de travail
1
When starting 110421 I added to a clean bowl:
100% Whole wheat flour
100% Spring water
100% Whole wheat flour
100% Spring water
2
Once in the bowl I mixed to combine, covered with plastic and left in my kitchen in direct sun for 2 days
3
After 48hrs I gave 110421 a feed using:
100% Whole wheat flour
100% Spring water
100% Mother
100% Whole wheat flour
100% Spring water
100% Mother
4
I then repeated step 3 for about a week or until I saw it double in size. from then on I fed 110421 on:
Flour Mixture (90% Bakers /10% Whole wheat) 100%
Spring water 55%
Mother 10-50%