I’ve been an accidental baker since 2016 after stumbling upon feremented foods to improve my digestion. I began fermenting in 2012, beginning with kefir, next kombucha, and then sauerkraut. It took me four more years to discover sourdough. From the first bite of my homemade sourdough bread, it felt as though my entire body had been craving it for a lifetime. Sustenance. I’m crazy in love!

Caractéristiques

My sourdough starter smells fresh and earthy, with a strong odour like vinegar or lemon. It has an aroma that keeps calling me back to smell it again and again and again.

Viscocity

Goût et saveur

Recette

Ingrédients de base

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Ingrédients pour nourrir le levain

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I bake 2 times per week. When I take my sourdough out of the fridge, I feed it several times over the course of 1-2 days before I mix my dough at the end of the day. Then, I feed it one more time, and let it sit out overnight before putting back in the fridge. This gets it nice and bubbly again.

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Sometimes I don’t measure.

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Méthode de travail

Day 1: Mix 5 TBSP white flour with 5 TBSP pineapple. (I used freshly juiced pineapple).Let sit on counter, covered w/cloth for 24 hrs. Stir several times. Day 2: Mix 5 TBSP white flour with 2.5 TBSP pineapple. Day 3/4: Mix 5 TBSP white flour with 5 TBSP well water. Day 5: Mix 2.5 TBSP white flour with 2.5 TBSP well water. Starter is bubbling, healthy and alive.

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