Age
6Years
Color
Country of origin Gambia
Taste
& Flavour
Mixture
40%
60%
Liquid
Flour
Other
Sinchu Omar Starter
Since 2018
For fun and to capture the unique microbial environment of Sinchu Omar, Nianija District, Central River Region North, The Gambia.
Characteristics
This sourdough is resilient, coming back with force even after periods where it is not fed. It has a strong sour aroma and will go from a thick batter to a viscous, soupy liquid 24 hours after feeding. It produces a sourdough with a strong flavor, thick crust, and a tight crumb. Its feedings of white four and water are not precisely measured, but instead based on feel.
Taste & flavour
Recipe
Starting ingredients
- 60% White flour
- 40% Water
- _none Mixing
- _none Sitting
Feeding ingredients
- _none Reducing
- 20% Starter
- 45% White flour
- 35% Water
- _none Mixing
1
Pour out starter into a cup. Then reduce to 15-25% of the original weight/volume (sometimes have to guesstimate).
_none Reducing
2
Return starter back to original storage container.
20% Starter
3
Add flour, roughly one cup or so, to the starter.
45% White flour
4
Add water, maybe 1/4 to 1/3 cup, or enough to create a thick, batter-like consistency. Start by adding a smaller amount of water and then slowly add more if you need to increase hydration.
35% Water
5
Mix with spoon until a thick, batter-like consistency. Cover and store.
_none Mixing
Working method
1
Add roughly 1 cup of white flour, or just any amount and adjust the amount of water.
60% White flour
2
Add pump/tap water until flour is hydrated. The water should be a bit less than the flour by weight and create a thick batter-like consistency.
40% Water
3
Mix using hand/fingers (clean!) or a spoon to mix the water and flour until mostly smooth to a thick batter-like consistency.
_none Mixing
4
Allow to sit, covered, for 24 to 48 hours until fermentation begins, the starter begins to smell sour, and it begins to foam. Then begin regular (daily) feeding.
_none Sitting
Result
Sourdough Boule
A traditional boule based on Tartine's recipe, baked in a wood-fire, brick oven.
Comments
Still going strong more than a year later--and now in the U.S.