혼합물

100%
액체(리퀴드) 밀가루 기타
Taika

Preserve your sourdough for the future

Create your own Explore sourdough library

2018 이후

I had tasted great bread that was made sourdough and I wanted to learn it. I had baked with yeast more than 30 years.

특징

It is now quite strong and bakes all kind of wheatbreads and also sweet breads. I use wholemeal in part of my dough.

맛과 풍미

Taika jar shot

레시피

시작하는 원료

  • 50% Wheat
  • 50% Water

먹이재료

  • 100g Wheat
  • 100g Water
1
I bake 3-4 times per week, sometimes more.
100g Wheat 100g Water

작업방식

1
This sourdough starter was made about a year ago from our old rye sourdoughstarter, that is at least 100 years old. My husbands greatgrandmother brought it from her home after getting married. I have been feeding it with wheatmeal since March 2018. Of course the old starter is still alive and used five days a week when we bake crisp rye bread in bakery.
50% Wheat 50% Water

Result

Wheat bread

60%wheatmeal 40% wholewheatmeal 70% water 20%starter 2%salt

Preserve your sourdough for the future

Create your own Explore sourdough library