Zvonko recipe

Zvonko

Ljubljana, Slovenia
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Age

6Years
Color

Country of origin Slovenia

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& Flavour

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Mixture

50%
50%
Liquid Flour Other
Zvonko

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Since 2018

I found out about sourdough when Anita Sumer published her book here in Slovenia. This bread is very healthy and i decided to try it because my husband has health problems if he eats bread from the shop. He has no problem eating fresh bread from sourdough. Now I bake almost every second day. And I love it.

Characteristics

My Zvonko is realy creamy starter with very nice yogurth smell. I love the colour of it, which is greenish. When I feed Zvonko he will be ready in about 8 hrs. He needs feeding twice a week.

Taste & flavour

Recipe

Starting ingredients

  • 20g Rye
  • 20g Water
  • 20g Rye
  • 20g Water
  • 30g Rye
  • 30g Water
  • 30g Rye
  • 30g Water
  • 30g Rye
  • 30g Water
  • 30g Rye
  • 30g Water

Feeding ingredients

  • 25g Rye
  • 25g Water
1
I'm feeding my starter withy rye flour and filter water.
25g Rye 25g Water
2
After feeding i leave it on kitchen counter for about one and half hour and then i put it to the fridge.

Working method

1
On first day I mixed well together rye flour and water in a glass jar. I allways use filter water. I mixed two more times that day and i mixed for minute to minute and the half. After every mix I put on the jar lid but i didn't closed it. I left jar on the counter.
20g Rye 20g Water
2
On second day I added again rye flour and water. And I also mixed it twice as i did on first day. I put lid on a jar and left it on a counter.
20g Rye 20g Water
3
On third day i add rye and water just this time little bit more from previous day. I mixed it twice during day. In the jar you could allready see some activitiy and there was allready little sour smell.
30g Rye 30g Water
4
On fourth day I first took away half of the starter in the making. I made some pancakakes from it. Then I added rye flour and water and mixed it well. I mixed it two times during the day and everytime i left it on the counter.
30g Rye 30g Water
5
On fifth day was allready a lot of bubbles in the starter. I added rye flour and water. And I also mixed it twice as i did every day. I put lid on a jar and left it on a counter.
30g Rye 30g Water
6
Sixth day was my last day of creating starter. There were allready so many bubbles and smell was realy nice, little sour, it remind me on the yogurth. I added rye flour and water. I mixed twice during the day.
30g Rye 30g Water

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Comments

Tina Martelanc

I realy love baking and I became sourdough addict. I bake few times per week, from bread, cookies to cakes.