I've always loved baking with yeast, and it seemed that baking with sourdough was the logical next step. Now I'm discovering that there is so much more to sourdough baking than just bread, and loving it!

Charakteristische Eigenschaften

honestly, Philomena is a bit sluggish and seems to need a rye flour boost every few months. As it's coming in to warmer weather here, I'm thinking of starting another one to see if it will be any faster.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50% Bakers flour
50% Water

Zutaten für die Auffrischung

% Bakers flour

Remove and discard some of the starter if necessary, then feed with equal quantities of bakers flour and cooled, boiled water to make the total weight up to around 200g or 300g depending on what I'm planning to bake. Ferment at room temperature overnight

% Bakers flour

Aufarbeitung

Philomena is a white starter that I grew in my kitchen in Adelaide, Australia 4 years ago. Just bakers flour and water

50% Bakers flour 50% Water

Ergebnis

waffles, biscuits, tortillas, croissants, pancakes, cakes,

Just about every baked good that uses yeast or baking powder can be made with sourdough, & I've had a go at most !

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