Setareh Kurdestan recipe

Setareh Kurdestan

Saghez, Iran
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Âge

99Ans
Couleur

Pays d'origine Iran

Taste
& Flavour

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dans le monde

  • 3005 levains
  • 112 pays
  • 2502 villes

Mélange

48%
34%
17%
Liquide Farine Autres
Setareh Kurdestan

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Depuis 1925

The sourdough inherited form her grandmother (fatemeh grandmother) about 150-200 years ago.

Caractéristiques

its a pasty sourdough but when we fresh and prepare it for baking, it becomes a liquid (watery) sourdough.

Goût et saveur

Setareh Kurdestan rising shot

Recette

Ingrédients de base

  • 488g Water
  • 340g White flour
  • 172.2g Starter

Ingrédients pour nourrir le levain

1
a part of pervious dough (from last week) will be use as starter.

Méthode de travail

1
a part of pervious dough (from last week) will be use as starter. and will be prepared by the below ingredients. all ingredients will be mixed and will keep in ambient for 6 hours. then the mixture will be added to main dough.
488g Water 340g White flour 172.2g Starter

Result

Lavash Bread (tanori)

it is a local bread which is baked in traditional oven (Tanoor). fuel of oven is woods.
Setareh Kurdestan Lavash Bread (tanori) first overview
Setareh Kurdestan Lavash Bread (tanori) second overview
Setareh Kurdestan Lavash Bread (tanori) first slice
Setareh Kurdestan Lavash Bread (tanori) second slice

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Commentaires

Fatemeh Sheikhi

This sourdough has been inherited from past generations to fatemeh (Setareh), and we (Amir & Parang from Golnanpuratos-Iran) registered the sourdough in the quest for sourdough for Fatemeh (Setareh).