During the 2020 pandemic shops were running out of yeast and we thought it was the perfect occasion to try out sourdough baking. We were confined therefore we had time to take care of the starting process, keeping an eye on fermentation and experimenting with the sourdough itself.

Charakteristische Eigenschaften

After two weeks from the creation of the started, it became steady and consistently rises in 3-4 hours at room temperature (above 20°C at home). It gives bread a rather fruity, honey-like flavor.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

100g Type 0 flour
100g Water

Zutaten für die Auffrischung

40% Sourdough
40% Manitoba flour
20% Water

Mix sourdough with the same amount of flour and half its weight in water, until you reach a bread-like consistency

40% Sourdough 40% Manitoba flour 20% Water

Let the sourdough rise for 3-4 hours (until it doubles in size) before putting it back into the fridge

Aufarbeitung

Mix flour with water until you reach a soft consistency

100g Type 0 flour 100g Water

Let it rest in an open jar for 24 hours or until you see some fermentation happening

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek