Perfect sourdough
Mixture
50%
50%
Liquid
Flour
Other
Lake Tawakoni White
Since 2009
I was trying to learn as much as I could. I enjoy sourdough. Its unique.
Characteristics
A very mild starter. When used in enriched breads it lacks any hint of sourness. A great replacement for commercial yeast. I think of it more as a natural leaven than sourdough.
Taste & flavour
Recipe
Starting ingredients
- 50% Spring water
- 50% All purpose flour
Feeding ingredients
- 50% All purpose flour
- 50% Spring water
1
Remove from refrigerator.
Remove half the contents.
Add flour and water.
Stir until well mixed.
Return to the refrigerator.
50% All purpose flour
50% Spring water
Working method
1
I've had this one for several years. It was started using flour and water till I got a starter to work. This does not make sour bread. I use it for enriched breads to replace commercial yeast with this natural leaven
50% Spring water
50% All purpose flour
Result
Enriched Breads
Honey Wheat n Spelt Sourdough and Whole wheat breads.
Sweet Potato Sourdough
The recipe is in Sourdough by Sarah Owens.