Started baking sourdough breads in 2012 when I made my first wheat starter(4 yrs old).The natural way a bread can be made fascinated me. It is healthy and the crunchy crust and chewy crumb really tickled my palate. The way it can be savoured for breakfast with just butter and the way it can be enjoyed with a lot Indian dishes only accelerated my taste buds to confirm me to have it infinitely.

Caratteristiche

1. It is a very vigorous starter / strain of yeast. 2. Once it is fed & immediately put in the fridge, it only keeps rising. Never falls. 3. Every day you open that airtight container, it is only hissing & fuming & even after 7 full days of being in fridge. 4. The air pockets remain large in fridge for up to 5 days 5. The starter is always thick, stringy even after a week in fridge.

Viscosità

Sapore e aroma

Ricetta

Ingredienti di partenza

100g Green coffee berries
300g Water
5g Honey
5g Honey
5g Honey
50g Water from jar
50g Bread flour
50g Water extract from jar
50g Bread flour

Ingredienti per il rinfresco

10g Starter
40g Bread flour
40g Water

1 Part of starter and mix it with 4 parts flour and four parts of water. Eg: 1 gram starter + 4 grams flour + 4 grams water.

10g Starter 40g Bread flour 40g Water

Metodo di lavorazione

Day 1: In a jar add the green coffee berries, water and sugar mix well and set aside.

100g Green coffee berries 300g Water 5g Honey

Day 2: Open the jar, stir it with a spoon, close the lid, shake the bottle a couple of times and set aside.

Day 3: Open the jar, add sugar and stir, close the lid, shake the bottle a couple of times and set aside.

5g Honey

Day 4: Bubbles seen on top. Open the jar stir it with a spoon, close the lid, shake the bottle a couple of times and set aside.

Day 5: Bubbles seen on top. Open the jar, add honey, stir it with a spoon, close the lid, shake the bottle a couple of times and set aside.

5g Honey

Day 6: More bubbles seen on top. By this day the yeast activity should be good and the liquid should be quite fizzy. If the liquid is not fizzy, the above process can be continued for a day or two more. Filter about 50 ml of this water, mix it well with 50 grams of bread flour in a jar and set aside. Maintain the jar with coffee seeds for a day more.

50g Water from jar 50g Bread flour

Day 7: Filter another 50 grams of water from the jar, mix it well with 50 grams of bread flour and add it to the Starter (flour and water mixture) from the previous day and mix well, The starter should be active in about 6 to 10 hours after this feed. This can now go into the fridge and maintained by feeding regularly

50g Water extract from jar 50g Bread flour