완벽한 사워도우
혼합물
33%
66%
액체(리퀴드)
밀가루
기타
Autumn
2015 이후
I was influenced by a few friends who bake sourdough. Knowing that sourdough is more digestible compared to commercial bread baked with commercial yeast, so I decided to start baking my own sourdough.
특징
My little autumn is strong, regardless of I feed it on time or not. It has successfully made so many sourdough bread and the results are satisfactory!
맛과 풍미
레시피
시작하는 원료
- 50g Water
- 100g Flour
먹이재료
- 20g Ap flour
- 10g Water
1
I feed my sourdough by adding water first follow by AP flour with a ratio of 1:2 (water:flour), then i use spoon to mix it with the helps of my hand. Knead until it is well combined.
20g Ap flour
10g Water
작업방식
1
My starter was given by my friend in April 2015. I started to feed it with AP flour with ratio 1:1 (flour:water). Until mid of year 2016, I converted Autumn to stiff starter with 50% hydration. It turns very active when I feed it very regularly to make my first panettone in Nov 2016.
50g Water
100g Flour
Result
Panettone, Donut, Chocolate laminated Sourdough, cinnamon roll
Panettone - Iginio Massari recipe
Donut - breadandcompanatico recipe
Cinnamon roll - Maurizio recipe
Brioche, challah bun, bagels, stout sourdough
challah bun - recipe from thefreshloaf blog
bagel - recipe from wildyeast blog
Soft bun, challah bun, panettone, malted grain sourdough
challah bun - recipe from thefreshloaf blog
Sandwich bread, ciabatta, carob cheese sourdough, semolina sourdough
recipe by own
Panettone, durum wheat sourdough, spelt sourdough, durum wheat sourdough
Panettone - Iginio Massari recipe
의견
I am glad that I have managed to influence some of my friend and my family to start taking sourdough. I hope to explore more baking using sourdough.