Champa recipe

Champa

Fremont, United States
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Age

12Years
Color

Country of origin United States

Taste
& Flavour

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Mixture

75%
25%
Liquid Flour Other
Champa

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Since 2013

I enjoy that there are many layers to sourdough baking. I enjoy the mad scientist aspect. Right now, I am experimenting with fermenting fruit and flowers.

Characteristics

I enjoy the floral scent from the sourdough. It is very mild and does not have much of a tang. I am not very careful about being consistent with my feedings. Sometimes I use magnolia and fruit water in the mother starter. I bake about 2 loaves a week. Fremont, CA is south of SF.

Taste & flavour

Champa top shot
Champa jar shot
Champa front shot
Champa rising shot

Recipe

Starting ingredients

  • 200g Rye
  • 200g Bread flour
  • 400g Water

Feeding ingredients

  • 50g Bread flour
  • 50g Water
1
Discard all but 100 gr Add 50gr bread flour Add 50gr water or yeast water
50g Bread flour 50g Water

Working method

1
rye 200gr bread flour 200gr water 400gr
200g Rye 200g Bread flour 400g Water

Result

Champa

Kimchi pancake, onion Chinese pancake, sweetbreads, milk bread, crackers, pancakes, cheese bread, brioche
Champa Champa first overview
Champa Champa second overview
Champa Champa first slice
Champa Champa second slice

Tartine country

Champa Tartine country first overview

Preserve your sourdough for the future

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Comments

Thuy Pham

Sometimes alternatively mixed with yeast waters. I am south of SF. I wonder if that makes a difference. :D

Thuy Pham

Sometimes mixed with only bread flour. Sometimes 50/50 bread flour/ rye to water. sometimes spelt added.