I had always loved store bought San Francisco style sourdough and wanted to create that. I did not fully comprehend that sourdough was the process and not so much the style. I have always loved baking, handling dough, smell and taste of fermentation, watching the yeast rise dough. I never thought possible I could “create” my own yeast.

Charakteristische Eigenschaften

Seamus is pretty basic, he is fed using King Arthur bread flour and tap water. He is consistent and almost always responsive. He gets fed 1-2 a week depending on the number of bakes. He lives in the fridge when he is preparing to raise a loaf or two. He has sat neglected for Two months before and with a couple feeds back to normal.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

Zutaten für die Auffrischung

100% Water
100% Bread flour
33% Seamus

Mix 1:3:3 starter to flour to water I use tap water room temperature 25* C King Arthur bread flour I store in the refrigerator most of the week and feed 1:1:1 one to two times prior to baking

100% Water

100% Bread flour

33% Seamus

Aufarbeitung

Ergebnis

Simple bread

only bread, and just started in on making other things focaccia, flatbreads, waffles. I would love to try croissant.

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