Mixture

40%
40%
20%
Liquid Flour Other
Enrico

Preserve your sourdough for the future

Create your own Explore sourdough library

Since 2020

I am a baker and recipe developer. I decided to start baking sourdough to expand my knowledge and baking portfolio.

Characteristics

Enrico is very active. It forms amazing bubbles when its rising. It has a cerealy fruitty smell and it rises my loafs like a champ.

Taste & flavour

Enrico top shot
Enrico jar shot

Recipe

Starting ingredients

  • 50% Starter
  • 100% Whole wheat flour
  • 100% Water

Feeding ingredients

1

Working method

1
For my typical feeding I just leave 20 g of starter in my jar, to minimize waste. When I know I’ll actually bake with it, I’ll increase the starter to 50 g (I typically just bake 1 loaf at the time, but I adjust accordingly if baking more than one).
50% Starter
2
I add 40 g of organic italian whole wheat flour (integrale)
100% Whole wheat flour
3
I add 40 g of filtered water, and sometimes a splash more by eye to make it less dry
100% Water

Result

Seeded sourdough

50% bread flour, 30% whole wheat, 20% spelt Laminated with black and white sesame seeds and sunflower seed
Enrico Seeded sourdough first overview
Enrico Seeded sourdough second overview
Enrico Seeded sourdough first slice

Pancakes
Enrico  first overview

Preserve your sourdough for the future

Create your own Explore sourdough library