I'm a food blogger with big love in doughs! My first doughs for bread were with dry yeast, then with fresh yeast and then came sourdough! Now for my breads I only use sourdough, for other types of dough I mostly use yeast. I have 2 sourdough starters, one usual with regular water and flour and the 2nd with raisin water and flour (fruity and wonderful).

Characteristics

My sourdough is one year old and I love it! I made it out of curiocity and I'm addicted to it since then. It took me many steps to finally get it to a level that I understand what it needs, how to feed it, how long to ferment, to know when its ready for baking etc. It's an alive and fully active sourdough!!

Viscocity

Taste & flavour

Recipe

Starting ingredients

tbsp 2 water
tbsp 3 flour

Feeding ingredients

g 100 sourdough starter
g 100 flour
g 100 water
g 300 starter

I measure out the amount of starter that i need for my baking. Usually I take 100 grams of sourdough to feed it.

g 100 sourdough starter

I feed it with equal grams of flour

g 100 flour

And equal grams of water

g 100 water

I mix them until fully incorporate and let it at room tempature for at least 8 hours before use. The remaining sourdough in my jar is also feeded with equal grams of flour and water and goes back into the fridge.

g 300 starter

Working method

To create my sourdough starter I used 2 tablespoons of water

tbsp 2 water

And 3 tbsp of flour. For the next 24h I stir it for 2-3 times. After the first 24h I feeded it again with 2tbsp water and 3tbsp of flour. Following the same process every 24h for about 5 days, feeding it and stirring it 2-3 times each day, till I saw the first bubbles. The smell was a bit sour. Every since its in the fridge, feeding it each time before use.

tbsp 3 flour