Age
4Years
Color
Country of origin Georgia
Taste
& Flavour
Mixture
49%
51%
Liquid
Flour
Other
Dobby
Since 2020
I was always passionate about baking. At the beginning of Covid lockdown, I was watching some bread baking videos and came across the bread which was made by natural fermentation. I watched the video, and the bread reminded me the bread I used to eat in my childhood, in my Grandmother's village, so I took clean jar and started making the starter by myself. After a week it was ready.
Characteristics
It responds any temperature. Once I am done baking, I feed it 1-5 ratio and put it in the fridge at 4C. On the next morning I can already see the growth inside the jar. It has very unique personality as it has very fruity smell and is very bubbly. It also takes less then 8 hours to reach its peak even after feeding 1-3 ratio.
Taste & flavour
Recipe
Starting ingredients
- 100% Flour
- 98% Water
Feeding ingredients
- 100% Flour
- 98% Water
1
I take my sourdough starter out of the fridge usually on Wednesday evening. I feed it 1-1 ration, on the next morning I feed it 1-2 ration, on the evening 1-3 and then finally for baking bread 1-5 ratio. I use tap water and Georgian bread flour. I monitor the growth by marking the jars and always measure PH at the end of the fermentation.
100% Flour
98% Water
Working method
1
My sourdough was made only by water and flour (have not used fruit water method). I am using Georgian bread flour which is harvested and milled mostly in autumn. My starter is 98% hydration. My sourdough is very strong and very active. It has very fruity aromas and I like to challenge it by fermenting it even as low as 4C. It still works!
100% Flour
98% Water
Comments
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