Learned from my Grandmother and had enough of store bought bread and all of the issues that come with it...I am a cancer survivor and healthy diet is my top priority...after lots of research and gaining some understanding of digestion of wheat there was not one good reason not to do it

특징

Fernando, my starter, has lived in two countries since it's birth, he travels 1200 km in my car back and forth, never complains and always reliably produces lovely loafs of bread...he has fathered 6 starter babies and all of them are also reliably producing lovely loafs of bread for the happy recipients of Fernando's babies...he has gifted the gift of bread to 6 families and many guests...

점도

맛과 풍미

레시피

시작하는 원료

g 100
g 100

먹이재료

Starter is removed form the fridge where is lives happily...it is left to warm up at room temperature for about 30 minutes, then it is fed 60 grams of water and 60 grams of flour...in the winter time, it will take about 4 to 5 hours to double in size...in the summer it will take 2 to 4 hours...

작업방식

My starter is 100% hydration starter about 10 years old..it is what I call a perpetual starter...there is no discard, it is fed the day I prepare the dough...after I remove what is needed for the dough, starter is allowed to relax without another feeding, then placed into the fridge till needed again...it is fed organic white flour, organic rye flour and filtered water...100 g of starter is kept

g 100

When ready to make the dough, I require 120 grams of the starter so 100 grams of maintained starter is fed 60 grams of water and 60 grams of flour...for dough preparation for 1 loaf 120 grams of starter is removed...this amount is multiplied if two loafs are baked...the 100 grams of the original starter has no problem producing 240 grams of removable starter to prepare two loafs of bread...

g 100

Result

Bread

artisan loafs of bread, sandwich loafs, buns, pizzas, pretzels, pancakes..

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의견

Katarina Schimek

Thank you Puratos and all other members of this site for working hard on preserving miracle of nature, the sourdough, for the future generations...I am proud to be part of that effort...