Mischung
50%
50%
Flüssigkeit
Mehl
Weitere
Sophie
Bewahren Sie Ihren Sauerteig für die Zukunft auf
Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothekseit 2023
I am an avid home baker and I wanted to add sourdough to the many bread recipes I have gathered and used over the years.
Charakteristische Eigenschaften
It is a very hearty starter. The starter triples in size in 5 or 6 hours after feeding. When using is bread, I use a small amount of starter (20g of starter to 500g of flour) when it is at is peak. I use a 12 hour bulk ferment process, and the let the dough continue to mature for 8 to 12 hours in the refrigerator after shaping the loaf. The result is a mildly tangy loaf with an open crumb.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 4% Whole wheat flour
- 46% All purpose flour
- 50% Water
Zutaten für die Auffrischung
- 60g Starter
- 60g Water
- 5g Wholemeal Wheat Flour
- 55g All purpose flour
1
Discard all but 60g of starter and feed with 60g of filtered water, 5g of whole wheat flour and 55g of all purpose flour
60g Starter
60g Water
5g Wholemeal Wheat Flour
55g All purpose flour
Aufarbeitung
1
100% hydration with a mix of whole wheat flour and all purpose flour.
4% Whole wheat flour
46% All purpose flour
50% Water
Ergebnis
Bread
Crusty loaf with an open crumb