혼합물

75%
25%
액체(리퀴드) 밀가루 기타
Magdalena

Preserve your sourdough for the future

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2020 이후

I am a bioartist and I love bacteria and fungi. I started to grow my sourdough as a bit of a research regarding bacteria and its fermentation process

특징

The smell is quite unique but also sweet, depends on how often I feed it. It feels like it is somehow inmortal since I have left it for a week or two and when I am going to use it she just needs a bit of a push and in two days -feeding her every 12h- she will be ready for helping me bake a nice piece of bread. She never lets me down and she´´´´´´ s always there for me.

맛과 풍미

Magdalena jar shot
Magdalena front shot
Magdalena rising shot

레시피

시작하는 원료

  • 50% Rye
  • 50% Wheat
  • 100% Water

먹이재료

  • 10g Starter
  • 10g Wheat flour
  • 10g Rye flour
  • 10g Water
1
I try to keep it alive by feeding it 4/3 times a week, more when I am baking something. I feed it at 100% hydration with a combination of both rye and wheat flour. I usually leave 10gr of starter, 10g of rye flour, 10g of wheat flour and 20gr water.
10g Starter 10g Wheat flour 10g Rye flour 10g Water

작업방식

1
She is a bit acid but she never lets you down.
50% Rye 50% Wheat 100% Water

Result

Bread

My specialty is seeded sourdough bread
Magdalena Bread first overview
Magdalena Bread second overview
Magdalena Bread first slice

Preserve your sourdough for the future

Create your own Explore sourdough library