My sourdough journey started on the 11/04/21 when I had just started my baking apprenticeship. I wanted to create my own mother dough so that i could make a loaf of bread that was given life through my own bakers DNA, that being 110421. From its conception 110421 has been with me to Melbourne for a baking competition, I hope to someday travel the world baking bread and sharing my love of sourdough

특징

Pungent sweet, sour, acidic aromas.

점도

맛과 풍미

레시피

시작하는 원료

100% Whole wheat flour
100% Spring water
100% Whole wheat flour
100% Spring water
100% Mother

먹이재료

55% Spring water
% 110421
100% Flour mixture

First I take a clean bowl and weigh 55ml of spring water into the bowl.

55% Spring water

Once I have added the spring water, I then add 10-50% of 110421 into the bowl and mix until both combined into a cloudy mixture. (The amount of 110421 will differ depending on the time of year/ seasonal temperatures, in winter it varies from 30-50% whilst in summer 10-30%).

% 110421

Next I add the flour. I use a mixture of Bakers flour and Whole wheat flour at the percentages respectively 90%/10%.

100% Flour mixture

Now that all the ingredients are added to the bowl I then knead all of the ingredients together until they form a new 110421.

I will then place 110421 into an oil sprayed plastic container which will sit at room temp for roughly 24hrs after which stage i will feed again, repeating the same process.

Note: I will also check 110421 with a pH meter before feeding to ensure optimal acidity levels have been reached due to change in room/outside temperatures. This step ensures that I maintain a constant amount of acidity, as well as activity in 110421.

작업방식

When starting 110421 I added to a clean bowl: 100% Whole wheat flour 100% Spring water

100% Whole wheat flour 100% Spring water

Once in the bowl I mixed to combine, covered with plastic and left in my kitchen in direct sun for 2 days

After 48hrs I gave 110421 a feed using: 100% Whole wheat flour 100% Spring water 100% Mother

100% Whole wheat flour 100% Spring water 100% Mother

I then repeated step 3 for about a week or until I saw it double in size. from then on I fed 110421 on: Flour Mixture (90% Bakers /10% Whole wheat) 100% Spring water 55% Mother 10-50%

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