Zoe recipe

Zoe

Utrecht, Países Baixos
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Impressão

Idade

5anos
Cor

País de origem Países Baixos

Taste
& Flavour

Ásia
Austrália
Antártica
África
Europa
América do Norte
América do Sul

no mundo

  • 3005 ЗАКВАСОК
  • 112 países
  • 2502 cidades

Mistura

33%
66%
Líquido Farinha Outro
Zoe

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 2019

I'd been baking bread for a few years, and started reading all I could find, both in books and on the 'net. Gradually I became intruiged by sourdough baking and made my first starter in 2006, which was just strong white flour and water. After that, I started experimenting using sourdough starters with different flours.

Características

It's a firm starter, that rises fairly quickly after feeding. It has a friendly, slightly sweet, fruity aroma, with a mild sour. Of the various starters I've had over the years, this one seems the least problematic; it leavens breads with various types of flour without issues, and it's fairly tolerant of additives such as sugar, or cinnamon. The flavour it imparts on the baked loaf is quite mild.

Sabor

Receita

Ingredientes iniciais

  • 66% Tritordeum
  • 33% Water
  • 66% Tritordeum
  • 33% Water
  • 66% Flours
  • 33% Water

Ingredientes para alimentar

  • 66% Flour mix
  • 33% Water
1
1. Reduce the starter to 120g. 2. Mix the starter with 30g of this flour mix, and 15g of water. 3. Leave to ferment and roughly double in volume. 4. Repeat steps 1 - 3 5. If using for a dough, then repeat steps 1 - 3 again, and take out what is needed for the levain, else return to the fridge.
66% Flour mix 33% Water

Método de trabalho

1
Mix 30g tritordeum flour with 15g water
66% Tritordeum 33% Water
2
For the next 4 days, mix with another 20g tritordeum flour with 10g water
66% Tritordeum 33% Water
3
Diet change, I started using a mixture of flours comprised of: 40% tritordeum 40% durum wheat flour 10% wholemeal barley flour 10% wholemeal rye flour From now on, first reduce the starter to 120g. Then mix the starter with 30g of this flour mix, and 15g of water. Continue this routine daily until the starter is sufficiently active. After that, feeding the starter once a week will do.
66% Flours 33% Water

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library