Age
2Years
Color
Country of origin Switzerland
Taste
& Flavour
Mixture
55%
28%
17%
Liquid
Flour
Other
Schnurri
Since 2022
My job as a baker and my interest in new breads and ideas.
Characteristics
Fruity during fermentation, with a sour taste at the end without being disturbing. Strong sour smell. Little lactic acid, strong grain taste. It doesn't taste salty but it's rich.
Taste & flavour
Recipe
Starting ingredients
- 800g Water
- 50g Banana bio
- 30g Lemon juice bio
- 50g Raw sugar bio
- 160g Wheat flour
- 110g Yeast water
- 10g Raw sugar bio
- 500g Wheat flour
- 350g Water
- 270g 1. refresh
Feeding ingredients
- 800oz Wheat flour
- 200oz Smell flour
- 200g Sourdough
- 750oz Water
1
Refresh/Storage
Knead the ingredients into a dough. When the volume has doubled, put it in the fridge. For control; Doubling should be completed after 3 hours.
800oz Wheat flour
200oz Smell flour
200g Sourdough
750oz Water
Working method
1
Yeast Water
Chop up the bananas and mix with the other ingredients. Mix well. Let stand at 26 to 28 degrees for 4 to 7 days. Stir daily with a wooden spoon. Then strain and process further or store in the refrigerator.
800g Water
50g Banana bio
30g Lemon juice bio
50g Raw sugar bio
2
Sourdough Approach
Knead wheat flour, yeast water and raw sugar into a dough. Allow to double at 26 degrees.
160g Wheat flour
110g Yeast water
10g Raw sugar bio
3
Sourdough 1. Refresh
Knead wheat flour, water and the 1. Refresh into a dough. Allow to double at 26 degrees.
500g Wheat flour
350g Water
270g 1. refresh
4
Sourdough
Knead wheat flour, yeast water and raw sugar into a dough. Allow to double at 26 degrees. After 4 further refreshments the sourdough should be leavenable.