One day in early January 2014 I saw on You tube showed how to make sourdough starter and bread so I started almost immediately to create my own sourdough starter. I am very happy to be able to bake my own sourdough bread. I always have problem digested commercial yeast bread, it gives me tummy ache every time I ate them. Now I have no problem with my tummy ache, it just gone!

Charakteristische Eigenschaften

Champei can rise double size in 2- 3h. She can gives good oven spring and nice crumb to the breads I made. I can as well use for making pizza dough, waffles and pancakes.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

100% Spelt flour
100% Water

Zutaten für die Auffrischung

% 100 whole grain spelt
% 100 water

First I mix in 5g spelt flour with 5g of water 24hours later I adding another 5g of spelt flour and 5g water. The third day I adding 10g spelt flour and 10g water. Fourth day 20g spelt and 20g water. The fifth day 40g spelt and 40g water. Sixth day 80g spelt with 80g water. On the seventh day I can use some to make pancake and add the same amount of remaining flour and water.

% 100 whole grain spelt

Here is very hot and humid so I keep my starter in refrigerator and feeding once a week.

% 100 water

Aufarbeitung

Chamei,my sourdough starter is a mixture equal part of spelt flour and water. After each use I add the same amount of water and spelt flour to the remain starter if I don't use it as often I will refresh once a week to make it healthy and active.

100% Spelt flour 100% Water