I got a bread book for Christmas one year and it had a section on sourdough. I had tried to make sourdough in the past but didn't really understand how to care for it but now I wanted to learn. I am still learning all these years later.

Charakteristische Eigenschaften

My sourdough bread is not a terribly sour bread. It has a nutty flavour with a waxy open crumb.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

g 60
% Flour

Zutaten für die Auffrischung

Aufarbeitung

Depending on how much I starter I need I will measure out the starter first into a clean container that has a lid.

g 60

Next I weigh out the flour needed. I try to use the same flour each time, however since the COVID19 crisis I have not been able to get my regular flour but it is still an all purpose flour. 60 grams for a single batch works good.

% Flour

I measure out an equal amount of water as the flour and add it to the container too. I then mix the starter, water and flour very well until it is smooth and leave it on the counter until it is active.

Ergebnis

Traditional Sourdough

Florence Traditional Sourdough first slice

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek

Kommentare

Mitch Simone

The bread that i bake changes each time I bake. I like to use different flours and ingredients but always with sourdough.