Sweet&Sourdough recipe

Sweet&Sourdough

Onkerzele, Belgium
Show on map
Print
Perfect sourdough

Age

10Years
Color

Country of origin Belgium

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 3005 sourdoughs
  • 112 countries
  • 2502 cities

Mixture

57%
35%
8%
Liquid Flour Other
Sweet&Sourdough

Preserve your sourdough for the future

Create your own Explore sourdough library

Since 2014

Bread is oldest fermentation product, daily in my life at least 3 times. I want to experiment with creation of new types of sourdough.

Characteristics

It is a stiff sourdough which ferments very slowly but keeps very nicely the texture without liquifying. The flavour is buttery, candy fruity and caramel. A nice sweet and sour flavor.

Taste & flavour

Sweet&Sourdough top shot
Sweet&Sourdough jar shot

Recipe

Starting ingredients

  • 250g Sourdough
  • 200g Flour
  • 50g Sugar
  • 80g Water

Feeding ingredients

  • 250g Mother
  • 200g Flour
  • 50g Sugar
  • 80g Water
1
Make a very stiff sourdough
250g Mother 200g Flour 50g Sugar 80g Water

Working method

1
It is a sourdough fermented on a blend of flour and sugar. It is always refreshed on a high sugar content of 25% on flour to generate special flavours in rich dough application and keep it adapted to these levels of sugar in the final applicattion.
250g Sourdough 200g Flour 50g Sugar 80g Water
Made this sourdough
Vanya Dineva

And 1 more

Result

Classical brioche

Flour (T65) 100 Sweet&sourdough 50 Butter 30 Sugar 25 Eggs 38 Cream 10 Salt 1.5
Sweet&Sourdough Classical brioche first overview
Sweet&Sourdough Classical brioche second overview
Sweet&Sourdough Classical brioche first slice
Sweet&Sourdough Classical brioche second slice

Preserve your sourdough for the future

Create your own Explore sourdough library

Comments

Anita Šumers

I think I'll try this one, Stefan, before Christmas! Would you suggest feeding it with white flour? Would German T550 work too? Could you please explain the procedure for the classical brioche in detail?