혼합물
50%
50%
액체(리퀴드)
밀가루
기타
Grandpa
1963 이후
There is a great tradition in Greece around sourdough. I was always curious if the sourdough made from women in different villages all over the country is the only type of sourdough one can develop. So I started my experiments and I understood that sourdough develops its features at it grows older.
특징
The whole grain flour it is made of, is coarse enough so the sourdough becomes more like a sponge at it grows. Its aromas are full and a bit sour. Its color is something between gray and brown.
맛과 풍미
레시피
시작하는 원료
- 50% Whole wheat flour
- 50% Water
먹이재료
- 50% Whole wheat flour
- 50% Water
1
I store my sourdoughs in the fridge as I make bread every 5-6 days. When I need to feed my sourdough I get it out of the refrigerator and bring it to 20oC.
2
Then I get the quantity I need for my bread.
3
I discard the rest so I have about 100g of sourdough.
4
I feed it with 80g water and 80g whole wheat flour I buy from the same village produced by the same family gave me the original sourdough.
50% Whole wheat flour
50% Water
5
Finally, I put it back to the fridge
작업방식
1
This sourdough was given to me from an old lady when I visited a village in Crete called Agios Konstantinos. When I asked her how old this sourdough is she naturally answered: "I don't know, who cares?"
50% Whole wheat flour
50% Water
Result
Artisanal Bread
Whole wheat flour bread
Focaccia
Italian recipe for sourdough focaccia with tomatoes oregano and olive oil