There is a great tradition in Greece around sourdough. I was always curious if the sourdough made from women in different villages all over the country is the only type of sourdough one can develop. So I started my experiments and I understood that sourdough develops its features at it grows older.

Caractéristiques

The whole grain flour it is made of, is coarse enough so the sourdough becomes more like a sponge at it grows. Its aromas are full and a bit sour. Its color is something between gray and brown.

Viscocity

Goût et saveur

Recette

Ingrédients de base

50% Whole wheat flour
50% Water

Ingrédients pour nourrir le levain

50% Whole wheat flour
50% Water

I store my sourdoughs in the fridge as I make bread every 5-6 days. When I need to feed my sourdough I get it out of the refrigerator and bring it to 20oC.

Then I get the quantity I need for my bread.

I discard the rest so I have about 100g of sourdough.

I feed it with 80g water and 80g whole wheat flour I buy from the same village produced by the same family gave me the original sourdough.

50% Whole wheat flour 50% Water

Finally, I put it back to the fridge

Méthode de travail

This sourdough was given to me from an old lady when I visited a village in Crete called Agios Konstantinos. When I asked her how old this sourdough is she naturally answered: "I don't know, who cares?"

50% Whole wheat flour 50% Water