Âge
6Ans
Couleur
Pays d'origine Australie
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Sozzy (S for Sourdough and Ozzy for Aussie)
Depuis 2018
I have always loved the taste of sourdough but cannot buy artisan loaves locally, so I finally decided to have a go myself - and was instantly hooked! It’s taken a while to get a robust starter that I can get consistent results with, but my last few bakes have been ‘proper’ sourdoughs. Beyond excited!
Caractéristiques
Sozzy is very active and gets fed once a day - one tablespoon of starter, plus 2 tablespoons of spring water plus 3 tablespoons of flour. My flour mix is currently 25% whole-wheat, 25% Khorasan and 50% Bakers unbleached white (all organic). The flavour is slightly sour with a rich, almost fruity but still savoury aftertaste. The smell has strong sour notes but still smells fresh.
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
1
I use one tablespoon of starter to 2 tablespoons of filtered water and 3 tablespoons of flour mix. My current flour mix is 25% Bakers Whole Wheat flour, 25% Khorasan flour and 50% Bakers Unbleached White flour - all organic.
I’m currently feeding once a day and baking about 3 times a week.
Méthode de travail
1
Result
Early days for me, still experimenting with sourdough loaves, so have only made bread with my starter so far.
