I have my current sourdough from an old lady who lives in a Transylvanian village. I named it after her name: Ana (same as mine). She has been baking with sourdough since she was 14 (now she is 68), so she has preserved it for 54 years. Its history is longer though, if we consider the fact that she received it from her mother, who was also baking sourdough bread for the family.

Viscocity

Goût et saveur

Recette

Ingrédients de base

20g Mother culture
20g Water
40g T65 flour

Ingrédients pour nourrir le levain

20g Mother culture
20g Water
40g Flour

I manually mix well the sourdough with the water and then I add the flour. I mix well, I transfer the dough on the table, I knead the dough and then I use a rolling pin, I roll and fold the dough for several times and in the end I roll it tight, I give it a round shape and I cut a cross on top of it. I dust it with a bit of flour in order to go smoother back into its jar.

20g Mother culture 20g Water 40g Flour

Méthode de travail

It is a stiff starter, fed by 1:1:2 ratio.

20g Mother culture

The water I use is still water with 79 dry residue at 180° C and 7.19 pH.

20g Water

I use T65 flour from a local mill that was founded back in 1947. It's a family business passed from one generation to next. The miller learned everything from his father 31 years ago.

40g T65 flour