Mixture

75%
25%
Liquid Flour Other
Freud

Preserve your sourdough for the future

Create your own Explore sourdough library

Since 2020

I have loved baking for many years and baked sourdough with a starter I got from my favourite bakery before, but a few months back, just because I wanted to try it, I decided to start my own sourdough culture.

Characteristics

Smelling quite fruity, with a pungent sour quality shining through. After baking the bread has more of a subtle sour flavour and pleasant depth.

Taste & flavour

Freud rising shot

Recipe

Starting ingredients

  • 20g Whole wheat flour
  • 30g Strong bread flour
  • 30g Filtered water

Feeding ingredients

  • 30g Filtered water
  • 20g Whole wheat flour
  • 30% Strong bread flour
1
Add 20 grams of last day's starter to a fresh, rinsed glass container
2
Add 30 grams of warm, filtered water and mix thoroughly.
30g Filtered water
3
Add 20 grams of freshly milled whole wheat flour
20g Whole wheat flour
4
Add 30 grams of strong bread flour and mix again.
30% Strong bread flour
5
Cover with a lid, without fulling closing the container.

Working method

1
I use a simple mix of 20 grams of whole wheat flour, 30 grams of strong bread flour and 30 grams of warm, filtered water. The flour I mill myself. Started Freud myself, without the use of any "Anstellgut" from a bakery and he is living his best life.
20g Whole wheat flour 30g Strong bread flour 30g Filtered water

Preserve your sourdough for the future

Create your own Explore sourdough library