The 'Bread Ahead: Baking School' book by Matthew Jones from the well-known borough market bakery. I made my first sourdough on 12/01/2020, but not with Quentin (a different starter which was not strong at all and is now gone). Quentin's birthday is 28/04/2020.

Charakteristische Eigenschaften

Quentin provides good rising power, but above all has a lovely flavour. He was made in 2020, but I have added a starter which was 7 years old from a bakery into the micro-environment, so has a lot of unique, deep and mature flavour from that.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50% Light rye flour
50% Water

Zutaten für die Auffrischung

33.3% Quentin
33.3% Light rye flour
33.3% Water

Discard all except 50g of starter.

33.3% Quentin

Add in 50g light rye flour.

33.3% Light rye flour

Add in 50g water and stir to combine.

33.3% Water

Aufarbeitung

Light rye flour - from Dove's farm. I use this flour because it has the flavour of rye and some of darker rye's stronger rising power, but the whole grain does not inhibit the gluten. It provides a good balance between dark rye and white flours, without mixing the two.

50% Light rye flour

Water - from the tap. I don't use filtered water because for some reason the water from my fridge filter inhibits the growth of my starter, but I do need to experiment on this a little bit more. The water where I live is of good quality and has a nice flavour.

50% Water

Ergebnis

Sourdough White loaf

My own recipe makes a delicious classic white sourdough loaf with a little wholemeal and spelt beautiful flavour.

Quentin Sourdough White loaf second overview

Quentin Sourdough White loaf first slice

Quentin Sourdough White loaf second slice

Sourdough Pizza

Home-oven made Neapolitan pizza, using the Bread Ahead recipe. An amazing flavour in the crusts, delicious!

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek