I was making yeasted breads and soda bread frequently. I had heard of the health benefits of sourdough and had been following sourdough bakers on Instagram. It looked like an interesting challenge and skill to master.

Caractéristiques

It gives a really mild flavour bread, not too sour. It works well in enriched doughs and makes an excellent challah. It's just over 4 years old now and works well in warm weather. A little temperamental during the winter and likes to take its time to proof. It makes excellent pancakes as well.

Viscocity

Goût et saveur

Recette

Ingrédients de base

Ingrédients pour nourrir le levain

25% Rye
25% White
50% Water

I use 150 grams starter to 450g flour for a loaf. I take my starter out of the fridge 24 hours before I bake and feed it 25g flour and 25g water. Then 12 hours before I bake I feed it again, 25g and 25g. Once I use it there is 25g left of "discard", I feed 25g and 25g, leave it at room temp for a few hours and then put it in the fridge.

25% Rye 25% White 50% Water

Méthode de travail

I use 50% rye flour and 50% high gluten white flour. I buy flour direct from a flour mill to get better quality than from the store. I use a 1 to 1 ratio of flour to water. I feed my starter 24 hours and 12 hours before I plan on baking.