I'm a food blogger with big love in doughs! My first doughs for bread were with dry yeast, then with fresh yeast and then came sourdough! Now for my breads I only use sourdough, for other types of dough I mostly use yeast. I have 2 sourdough starters, one usual with regular water and flour and the 2nd with raisin water and flour (fruity and wonderful).

Caractéristiques

My sourdough is one year old and I love it! I made it out of curiocity and I'm addicted to it since then. It took me many steps to finally get it to a level that I understand what it needs, how to feed it, how long to ferment, to know when its ready for baking etc. It's an alive and fully active sourdough!!

Viscocity

Goût et saveur

Recette

Ingrédients de base

tbsp 2 water
tbsp 3 flour

Ingrédients pour nourrir le levain

g 100 sourdough starter
g 100 flour
g 100 water
g 300 starter

I measure out the amount of starter that i need for my baking. Usually I take 100 grams of sourdough to feed it.

g 100 sourdough starter

I feed it with equal grams of flour

g 100 flour

And equal grams of water

g 100 water

I mix them until fully incorporate and let it at room tempature for at least 8 hours before use. The remaining sourdough in my jar is also feeded with equal grams of flour and water and goes back into the fridge.

g 300 starter

Méthode de travail

To create my sourdough starter I used 2 tablespoons of water

tbsp 2 water

And 3 tbsp of flour. For the next 24h I stir it for 2-3 times. After the first 24h I feeded it again with 2tbsp water and 3tbsp of flour. Following the same process every 24h for about 5 days, feeding it and stirring it 2-3 times each day, till I saw the first bubbles. The smell was a bit sour. Every since its in the fridge, feeding it each time before use.

tbsp 3 flour