I am a home cook and I always try to find out if I can complete a task. That was baking for me at first.A task I wanted to complete successfully. Right now I am baking because I love the way the bread is tasting even ina convectional oven. And I can try new flavors with different types of flour or adding oil/herbs/sugar etc at the dough.In the future inwant to create different sourdoughs

특징

I feed the starter that my mother’s own. It’s less than a year old -she follows the traditional Orthodox way to make it so she makes a new one every year using holy water and throws the old one. I am planning to feeding this one I have as long as I am baking. I use my starter 10hours after I feed it because I want to avoid sour bread.

점도

맛과 풍미

레시피

시작하는 원료

% Unbleached bread flour
% Water

먹이재료

150g Unbleached bread flour
150g Bottled water

I feed my sourdough twice per week. The procedure is pretty straight forward. 150gr Unbleached Bread Flour 150gr Bottled Water (Theoni) I remove the sourdough from the fridge the moment before I left for work in the morning and I feed it right before I go to bed. The morning after is ready to use.

150g Unbleached bread flour 150g Bottled water

작업방식

% Unbleached bread flour % Water

Result

Bread

Sourdough Pizza

It’s really delightful using sourdough pizza Dough. Richer flavor than any pizza place near my city. You should try it.

Preserve your sourdough for the future

Create your own Explore sourdough library