I was looking for good bread here in Costa Rica, but there was none. Then, I was used to bake with conventional fresh yeast, but here only dried yeast is available. Then I read about sourdough at ploetzblog.de, tried to do my own, first starter and have never stopped ever since (although it has been a quite challenging way! ;-) )

특징

First of all, it is very stable and "forgiving". I am freshing it up once or twice a week, immediately before baking and even when I cannot make it one week, it retains its characteristics after a couple of cycles of refreshing. It has very mild aromas, low acidity, somewhat like green apple

점도

맛과 풍미

레시피

시작하는 원료

128g Previous sourdough
160g Wholegrain wheat flour
80g Water

먹이재료

작업방식

Naturally born sourdough initially born from rye flour, but because it is hard to get rye flour here in Costa Rica, today it is feeded withwholegrain wheat flour. Exact birth of date unfortunately was not registered, but it was somewhere around 2014

128g Previous sourdough 160g Wholegrain wheat flour 80g Water

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