Why so sour, dough? recipe

Why so sour, dough?

Roosdaal, Belgium

혼합물

52%
48%
액체(리퀴드) 밀가루 기타
Why so sour, dough?

Preserve your sourdough for the future

Create your own Explore sourdough library

2021 이후

Passion for different fermentation and cooking techniques!

특징

Makes semi-whole bread, with typical sourdough taste.

맛과 풍미

레시피

시작하는 원료

  • 100g White flour
  • 120g Tapwater
  • 100g White flour
  • 100g Tapwater
  • 100g Whole flour
  • 100g Tapwater

먹이재료

  • 50% Tapwater
  • 50% Flour
1
Removing some starter and freshly adding tapwater and flour in a 50/50 ratio.
50% Tapwater 50% Flour

작업방식

1
Add 120 g white flour and 100 g tapwater. Store in sealable glass jar. Clean inside edges. Stored at 23 °C on cupboard close to house radiator.
100g White flour 120g Tapwater
2
Every day for 6 days, remove less than half and add 100 g of white flour and 100 g of tapwater. Clean inside edges after every addition. Stored at 23 °C on cupboard close to house radiator.
100g White flour 100g Tapwater
3
Last step, add 100 g whole flour and 100 g tapwater. Clean inside edges. Stored at 23 °C on cupboard close to house radiator.
100g Whole flour 100g Tapwater

Preserve your sourdough for the future

Create your own Explore sourdough library