I always looked at baking as a process that is meditative and naturally being a fan of fermented foods, I tried making sourdough. I also live in a place where Bread is considered a staple food and is eaten with almost every meal. Learning about how healthy Sourdough bread was enough for me to take the decision to try baking.

특징

A cream color with some bubbles visible when viewed from a horiziontal view. The top layer has smaller less distinct holes. Smells like funky acid with a pinch of dirty socks. The texture is similar to pancake batter but slightly more solid in form. It makes a crunch like sound when scooped from the jar.

점도

맛과 풍미

레시피

시작하는 원료

100% Wholemeal Wheat Flour
100% Water

먹이재료

40g Wholemeal Wheat Flour
40g Water
5g Nafas

I discard almost all of the sourdough excpet for one teaspoon and feed it equal amounts of flour and water. The flour is whole wheat becuase in order to provide a diverse scope of nutrients. I add about 40-60grams of flour and water, mix them together in a masons jar and leave it on the counter.

40g Wholemeal Wheat Flour 40g Water 5g Nafas

작업방식

I search for local flour to create my starter. no other flours besides wholemeal wheat flour were used. I mix equal amounts of flour to Water - Normal drinking water, then I add about 10% of sourdough starter. This gives me a ratio 1:10:10 (starter:flour:water) .

100% Wholemeal Wheat Flour 100% Water

Result

Rustic sourdough loaves

Nafas Rustic sourdough loaves first slice

Nafas Rustic sourdough loaves second slice

Preserve your sourdough for the future

Create your own Explore sourdough library

의견

Jeremy Reed

Hi :)