I love baking bread and love the flavour of sourdough. Baking normal bread was a normal thing for me, and I like trying out new kitchen challenges and recipes, so decided to try a sourdough culture. Fermented foods are cool to me.

Charakteristische Eigenschaften

An off white colour and somewhat thick and fluffy consistency when fully fed. It ranges in smell from sour and yeasty, to sweet and creamy. It usually likes being fed once a week (or more) and takes about 12 hours at room temperature to double in size.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50% Strong white bread flour
50% Tap water

Zutaten für die Auffrischung

50% Strong white bread flour
50% Tap water

Take out from the fridge and discard all the starter except for a large Tablespoon. Add 150ml of cool water and stir vigorously. Add 150g strong, fine white bread flour and stir until well combined. Let sit with the jar open at room temperature overnight and use for bread the following day. Place back in fridge until next feed.

50% Strong white bread flour 50% Tap water

Aufarbeitung

Mixing an equal amount of strong white bread flour and water together once every day and waiting until bubbly, before discarding and feeding an equal amount of the same ingredients. Waited a full week (or more) before it was ready for baking. I have had this same starter going for about 1.5 years.

50% Strong white bread flour 50% Tap water

Ergebnis

Dutch baby sourdough pancake

A dutch baby sort of pancake using sourdough discard

Sourdough bread

I have made many types of sourdough breads. Here is one loaf

Cinnamon Raisin sourdough

A sweet sourdough bread with cinnamon and raisins

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