Age
11Years
Color
Country of origin Switzerland
Taste
& Flavour
Mixture
Unknown
Liquid
Flour
Other
It doesn't have a name but if you absolutely must have one, use mine: "Lee".
Since 2013
I tried long ago but the whole process was too complicated for me. Then after eating two different kinds of breads that I could not reproduce at home, I triedagain because the recipes like those breads were made with sourdough. And the rest,as they say, is history.
Characteristics
It's an active and robust mixture that always rises to the occasion despite the varying temperatures in my kitchen. I use it for all flour types except rye.
Taste & flavour
Recipe
Starting ingredients
Feeding ingredients
1
I take it out of the fridge, let it warm up, add equal amounts of tap water and German or Swiss 550 white wheat flour, let it sit til it bubbles (or I get home from work, whatever happens first), then stick it back in the fridge.
Working method
1
My wheat sourdough is a bastard love child of numerous nationalities, as I have added purchased or gifted cultures over the years from many places. There are cultures from Egypt, Italy, Australia, Tasmania, Sweden, New Zealand, Germany, and of course Switzerland.
Result
Crackers
I make great crackers adapted from a recipe from Katz's Wild Fermentation book.
Comments
Would the sitemaster please inform me how to complete the registration process? I cannot make any changes to my entries - thank you.
Dear lee, click on your profile picture. then left on the screen you see a list with "sourdough in it. Click on it and then you will see your sourdough with a edit or delete button in the right upper corner.
May the flavour be with you!
Sourdough rules!