We wanted to start making our own bread and thought it would be fun to try fermenting and baking our own sourdough. We bake at least 1 big loaf per week. Sometimes we also use the starter to make biscuits, muffins, pancakes and even cookies!

Özellikleri

Nice yeasty smell, slightly sour but warm with notes of cereal. Depending on time of day can also notice fruity notes and some very slight hints of cheese.

Kıvamı

Lezzet ve Tat

Tarif

Başlangıç malzemeleri

Cup Unbleached, no additive, whole wheat flour
_none Water

Besleme malzemeleri

1/16th - 1/4 cup of whole wheat flour every 24 hours, with ~1/16th - 1/4 cup filtered water, still to make sure it is fully incorporated. Re-cover with tea towel.

Çalışma yöntemi

Start with 1 cup unbleached, no additive Canadian Whole Wheat flour.

Cup Unbleached, no additive, whole wheat flour

Add filtered water until just before a complete slurry is achieved. Consistency is like paste.

_none Water

Let sit in bowl with a tea towel cover, on counter away from drafts or direct sunlight for 3-4 days until bubbles start to form and yeasty/bready smell begins to develop.

Continue feeding 1/16th cup of whole wheat flour every 24 hours, with 1/4 cup filtered water, still to make sure it is fully incorporated.

Result

Whole Wheat Bread

Whole Wheat Atta Flour Loaf

During the first wave of CV19 we ran out of regular flour in stores in Alberta...so we used Atta!

Brunhilde

Yaşı

Kaynak ülke Kanada

Lezzet
ve Tat

dünyada

Karışım

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2018 'dan beri