Perfekter Sauerteig
Alter
8Jahre
Farbe
Ursprungsland Indien
Geschmack
und Aroma
Mischung
62%
38%
Flüssigkeit
Mehl
Weitere
DOLI
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The idea of dry yeast did not go very well, the balance of water temp to activate never worked for me. Fresh yeast worked well, however I find them only in quantities of 500g, and it doesn't store very well. Sourdough allows me to cultivate the wild yeast in proportions I need, when I need it !
Charakteristische Eigenschaften
Doli is a starter inspired by a traditional spiced brew fermented fried bread aka 'Puri' made in North India. Doli rises no matter what !!! While feeding just the 2-3g remaining on the jar, is enough for a feed of 40-60g (28C-30C, about 4-5 hours to peak).
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 100g Spiced brew
- 20g Wholemeal Wheat Flour
- 20g Spiced brew
- 20g Wholemeal Wheat Flour
- 20g Spiced brew
- 20g Wholemeal Wheat Flour
- 20g Spiced brew
- 20g Wholemeal Wheat Flour
- 20g Water
- 20g Wholemeal Wheat Flour
- 20g Water
- 20g Wholemeal Wheat Flour
- 20g Water
- 20g Wholemeal Wheat Flour
- 20g Water
- 30g Wholemeal Wheat Flour
- 30g Water
Zutaten für die Auffrischung
- 10% Doli (starter)
- 45% Wholemeal Wheat Flour
- 45% Water
1
Mix well in a glass bottle and leave on the counter if you plan to mix a bread dough 5-6 hours later.
Else mix well and refrigerate..
10% Doli (starter)
45% Wholemeal Wheat Flour
45% Water
Aufarbeitung
1
Spiced Brew :
a cup of hot water
2 cloves
1/2 Black Cardamom
1/2" Cinnamon
pinch of nutmeg powder
2 tbsp of chopped Jaggery
1 tbsp of poppy seeds
Day1(Evening) Bring the spiced brew ingredients to a boil, lower the heat for 2 minutes after bringing to a boil. [Jaggery should dissolve]. Cool and Store this in a glass jar with a "loosely fitted lid" for 24 hrs / overnight.
100g Spiced brew
2
Day2(Evening) In a loosely covered glass container [Not airtight, but safe from fruit flies or other insects this might appeal to] mix : Flour + Spiced Brew, leave it for 24hours / overnight.
20g Wholemeal Wheat Flour
20g Spiced brew
3
Day3(Evening): Add Flour + Spiced Brew, mix well, and leave it for 12 hours.
20g Wholemeal Wheat Flour
20g Spiced brew
4
Day4(Morning) Add Flour + Spiced Brew, mix well, and leave it for 12 hours.
20g Wholemeal Wheat Flour
20g Spiced brew
5
Day4(Evening) : Using only 20g of the above mix [Discard 100g], add 20g Flour + 20g Water, mix well and leave it for 12 hours.
20g Wholemeal Wheat Flour
20g Water
6
Day5(Morning) Using only 20g of the above mix [Discard 40g], add 20g Flour + 20g Water, mix well and leave it till it doubles (approx 5-8 hours ).
20g Wholemeal Wheat Flour
20g Water
7
Day5(Afternoon) Using only 20g of the above mix [Discard 40g], add 20g Flour + 20g Water, mix well and leave it till it doubles (approx 5-8 hours ).
20g Wholemeal Wheat Flour
20g Water
8
Day5(Evening) Using only 20g of the above mix [Discard 40g], add 20g Flour + 20g Water, mix well and leave it till it doubles (approx 5-8 hours).
20g Wholemeal Wheat Flour
20g Water
9
Day6(Morning) You should now have a very active starter, Using only 10g of the above mix [Discard 50g], add 30g Flour + 30g Water. The starter is ready for use when it doubles or peaks in size.
30g Wholemeal Wheat Flour
30g Water
Ergebnis
Bread
Lean Breads as well as Milk Bread, Brioche..
Others
Thin Crust Pizza
Lasange Pasta Sheets
Banana Buns [Deep Fried]
Soup Sticks
