I make yeast bread for a number of years, and started hearing more about sourdough and the benefits of eating it and decided to try my hand at it and I have not used yeast for my breads since

Caractéristiques

I make a white flour most of the time,sometimes I will substitute whole wheat for some of the all purpose flour I use. It turns out with a nice crisp crust . Smaller Crumb holes ( I like my butter to stay on) very soft crumb. Nice tangy flavour I bake it usually on pizza stone

Viscocity

Goût et saveur

Recette

Ingrédients de base

4oz Water
2oz Wholewheat flourr
2oz All purpose flour

Ingrédients pour nourrir le levain

4oz Water
4oz All purpose flour

Remove from frig. Let warm up for a couple hours. Remove discard, feed all purpose flour and bottle water. Let sit till double in size. Remove what I need for recipe. Refeed. When double place in frig to keep for next time

4oz Water 4oz All purpose flour

Méthode de travail

Mixed whole wheat and all purpose flour with bottled water . Day 1 let sit, covered. Day 2 discard half feed 4 Oz water and 4oz flour. Day 3 discard half after 12 hours and feed as previously. Days 4,5&6 repeat. Nice bubbly, gooey starter doubled in size. Ready to bake with!

4oz Water 2oz Wholewheat flourr 2oz All purpose flour