I ate my first real sourdough in the spring of 2017 and wanted to learn how to make my own. I researched, read a lot of books, watched a lot of YouTube videos and then started experiencing and fell in love with real bread making. I bake between 2 and 4 loaves a week.

Характеристики

Medium ear. Lots of surface blisters. Even distribution of small and medium air pockets in the crumb. Dark golden colour. Medium sour taste. A perfect sourdough for peanut butter or jams as it doesn't all drip through the crumb. My children prefer to eat the bread plain. Can make large ears and open crumb but that's not how we like our bread.

Viscocity

Вкус и аромат

Рецептура

Ингредиенты для стартера

80g Ardent mills unbleached all purpose flour
10g Organic rye flour
10g Organic einkorn flour
100g Water

Ингредиенты для обновления

100g Sourdough starter (jorge)
150g Flour mix
150g Water

I remove Jorge (100g) from the refrigerator on Thursday afternoon at 18:00 and feed him. I add 150 g of flour mixture and 150 g filtered water @ 24°C for each feeding. Mix thoroughly, place in a covered Tupperware bowl and place on top of my refrigerator for 5 hours. I then feed Jorje immediately before bed, @23:00, I then feed Jorje when I awake at 05:00. I come home at noon to feed him.

100g Sourdough starter (jorge) 150g Flour mix 150g Water

Метод работы

I begin by pre-mixing my flours together. The flours are from Ardent Mills in Ontario, Canada. 80% Organic Stone Ground Whole White Flour 10% Organic Rye Flour 10% Organic Einkorn Flour 100% Water

80g Ardent mills unbleached all purpose flour 10g Organic rye flour 10g Organic einkorn flour 100g Water