혼합물

29%
29%
42%
액체(리퀴드) 밀가루 기타
Douglas

Preserve your sourdough for the future

Create your own Explore sourdough library

2015 이후

I watched a TV show about food and they talked about sourdough. Since I love bread and baking breads, I decided to give it a try. And it's been great ever since.

특징

Water and White wheat flour

맛과 풍미

레시피

시작하는 원료

  • 50g Water
  • 50g White wheat
  • 100g Water
  • 100g White wheat
  • 100g Starter
  • 200g Starter
  • 100g Water
  • 100g White wheat
  • 200g Starter
  • 100g Water
  • 100g White wheat

먹이재료

  • 200g Starter
  • 100g Water
  • 100g White wheat
1
Remove 200g of the starter and add more water and flour. Cover it with the lid and put it in the fridge.
200g Starter 100g Water 100g White wheat

작업방식

1
Day 1: Mix flour and water. Put in a glass container and let it sit overnight covered with some fabric -- a dish towel is great for it.
50g Water 50g White wheat
2
Day 2: Take the starter and mix it with more water and white wheat flour. Let it sit overnight with the same towel covering it.
100g Water 100g White wheat 100g Starter
3
Day 3: Remove 100g of the starter and add more water and flour. Let it sit overnight covered.
200g Starter 100g Water 100g White wheat
4
Day 4-14: Everyday, remove 200g of the starter and add more water and flour. Cover and let it sit overnight. After the day 14, you can either continue feeding it everyday or put it in the fridge, feeding it from one to twice a week, this time covering it with a proper lid.
200g Starter 100g Water 100g White wheat

Preserve your sourdough for the future

Create your own Explore sourdough library