Age
7Years
Color
Country of origin Hungary
Taste
& Flavour
Mixture
44%
45%
11%
Liquid
Flour
Other
Mediterranean sourdough
Since 2017
Characteristics
It rises the dough quicker than my other sourdoughs made at room temperature. The oven rise is higher. The taste of the bread is very delicious. It's a little different.
Taste & flavour
Recipe
Starting ingredients
- 7g Bran
- 28g Hop tea
- 7g Flour
- 7g Flour
- 7g Flour
- 7g Flour
Feeding ingredients
1
The sourdough is ready now. I fed it 2 times at ratio 1:1:1. Now it's strong enough for baking bread. After feeding I wait to rise to it's max. height at room temperature and put it in the refrigerator until the next bread baking.
Working method
1
It starts with mixing bran and hop tea, and is then fed with white wheat flour and water. t=35˚C in water bath
7g Bran
28g Hop tea
2
1st feeding after 24 hours with all purpose wheat flour, no liquid added. t=35˚C in water bath
7g Flour
3
2nd feeding after 6 hours with all purpose wheat flour, no liquid added. t=35˚C in water bath
7g Flour
4
3. feeding after 6 hours with all purpose wheat flour, no liquid added. t=35˚C in water bath
7g Flour
5
4. feeding after 6 hours with all purpose wheat flour, no liquid added. t=35˚C in water bath
7g Flour
Result
White wheat bread
I've baked only bread using this sourdough so far.
