Have been baking sourdough on an off over many years. Have recently decided to dedicate more effort to making my own instead of buying (albeit good) sourdough breads.

Charakteristische Eigenschaften

Every loaf of bread/roll/croissant is different. No matter how hard I try, nature rules.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50% Flour
50% Liquid

Zutaten für die Auffrischung

50% Flour
50% Water

Remove most of the starter, add 50g flour/50g water to remaining starter. Use the "tipped out" starter to make today's bread, Feed remaining starter a couple of times a week. Very erratic feeding as I travel a lot. Have been known to take the starter on trips, though!

50% Flour 50% Water

Aufarbeitung

Strong flour and tank water (fresh from the sky with added ingredients courtesy of nature!) were used to create the starter.

50% Flour 50% Liquid

Ergebnis

Bread Croissants Foccacia

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