Alter
4Jahre
Farbe
Ursprungsland Kanada
Geschmack
und Aroma
Mischung
46%
38%
16%
Flüssigkeit
Mehl
Weitere
panettoneseed
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I always liked sourdough bread. For some reason, the "Artisan Bread" I find around here in BC (Canada) is way sour than I was used to. I wanted to have bread with a subtle sourness like the ones I had before in my life. That's the reason why I decided to learn and make my own bread.
Charakteristische Eigenschaften
The starter on its peak has a bread smell, very pleasant! It quadruples in 4 hours at 30 degrees C. The sourdough bread made with it has a subtle sour taste and smell. The bread rises well. Even the bread made with discard of up to 5 days has the same characteristics, subtle sour taste, and a good rise. It performs well also converting to a stiff starter and making panettone.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 100g Flour
- 160g Water
- 100g Starter
- 160g Water
- 100g Flour
- 50g Starter
- 100g Water
- 150g Flour
Zutaten für die Auffrischung
- 35g Starter
- 70g Water
- 105g Flour
1
My room temperature is 21-23 degrees C. I use my starter straight from the fridge (6-7 degrees C).
35g Starter
2
I add Spring water at around 30 degrees C. Then I dissolve the starter in the water until it looks like milk (it can have some small pieces of starter inside, too).
70g Water
3
I add bread flour from Roger's brand (one of the Canadian brands easily available at the grocery store), which is 13.3% protein (considered strong). (I keep the flour at room temperature.) I mix until I don't see any flour left. I keep the starter at 29-30 degrees C until it quadruples in volume, which takes around 4 hours, then I use it or take it to the fridge.
105g Flour
Aufarbeitung
1
I got my starter from a friend in June 2020. It was created with organic Rye flour (100g) and water (160g). After mixing, it was kept at 29-30 degrees C for 3 days.
100g Flour
160g Water
2
On the 4th day, 100g of the mixture is dissolved in 160g of water and then mixed with 100g of rye flour. It's kept at 29-30 degrees C for 24 hours.
100g Starter
160g Water
100g Flour
3
From the 5th day on, 50g of the mixture was dissolved in 100g of water and then mixed with 150g AP flour (All Purpose flour, from Roger's brand). It's kept at 29-30 degrees C for 24 hours and then fed again. After it started reaching the peak in 4 hours, it was kept in the fridge until the next feeding, every 24 hours.
50g Starter
100g Water
150g Flour
Ergebnis
Panettone
An Italian traditional sweet bread rich in butter and egg yolks with fruits or chocolate filling.
Sourdough bread
Plain or with seeds
