Âge
4Ans
Couleur
Pays d'origine Nouvelle-Zélande
Taste
& Flavour
Mélange
46%
54%
Liquide
Farine
Autres
Bobette 3.0
Depuis 2020
I love bread. I love yeast. I love watching dough rise, it's so satisfying. Plus, I've been baking (bread, cupcakes, etc.) since I was eight so it seemed time for a challenge. Even though my two other starters went mouldy - we only had expired wholemeal flour - I refuse to give up. I will make great sourdough.
Caractéristiques
My sourdough this time is like a thick paste. Feels like its best form, stable, solid, not too moist. I have a feeling this is going to be a happy sourdough...
Goût et saveur
Recette
Ingrédients de base
- 100g Quite warm water
- 120g White stoneground flour
- 5g Quite warm water
Ingrédients pour nourrir le levain
1
Méthode de travail
1
Watched the "Quest for Sourdough" starter video, plus Josh Weissman's on Youtube. Filled a jug with some quite warm water* and got out my flour**.
*An actual scientific measurement, I swear
**Not expired flour this time. Fresh flour (any kind will do)
2
Weighed my jar on scale, noted that down (285g). Zeroed the scale and poured in 100g of quite warm water.
100g Quite warm water
3
Added some (Ceres Organics) White Stoneground flour, 120g exactly.
120g White stoneground flour
4
Mix the water and flour together as neatly as possible. Decide the result is too thick (used to a soupier method) and....
5
Add a few drops of water (2-5g) and stir until it's feels similar to a very thick paste.
DO THIS LAST to avoid a super soupy mixture.
5g Quite warm water
6
Clean edges of jar with spatula and pop on lid. Leave out of sun, in warm place (by the kettle) to do its thing.