Alter
6Jahre
Farbe
Ursprungsland Ungarn
Geschmack
und Aroma
Mischung
50%
50%
Flüssigkeit
Mehl
Weitere
Juliska
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My son is allergic to all milk product, so I didn’t want to buy bread in shop. First it was a MUST thing to bake, but now it’s a hobby and a love.
Charakteristische Eigenschaften
After feeding I leave it in the kitchen in a jar, with a papertowel on it. In my kitchen I have several herbs, so I can feel the taste of the herbs in my sourdough. Sometimes my son stirs it with his own little hands.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 100% Water
- 75% Wholemeal Wheat Flour
- 25% White wheat flour
Zutaten für die Auffrischung
- 25% Mother sourdough
- 80% Water
- 75% Wholemeal Wheat Flour
- % White wheat flour
1
I refresh my mother sourdough every week once. I stir first the mother with the water.
25% Mother sourdough
80% Water
2
then with the mixture of flours.
75% Wholemeal Wheat Flour
3
I let it in the kitchen for about 4-7 hours to double itself, then I put it back to the fridge.
% White wheat flour
Aufarbeitung
1
I use tapwater and I stir with the flour.
100% Water
2
I let it in the kitchen for 24 hours.
75% Wholemeal Wheat Flour
3
Every day I took a little from the previous dose and fed with water and flour again for 10 days.
25% White wheat flour
Ergebnis
Wholewheat flour bread
Made of 75% wholewheat flour
Bejgli with poppyseed
It is a hungarian christmas dessert, this one is with whole wheat flour.
Chocolate babka
My husband favorite is the babka, it's full of chocolate cream.
Chocolate cookies
Chocolate cookies with doggie stamp on it. My first cookie with sourdough.
White bread with malt
It is a white bread with a little malt.
White flour bread
White flour bread with 10% whole wheat flour
