Perfect sourdough

Age

1Year
Color

Country of origin Belgium

Taste
& Flavour

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Sourdough
in the world

  • 1151 sourdoughs
  • 78 countries
  • 1002 cities

Mixture

Unknown
Liquid Flour Other
Amanda

Since 2017

Amanda is created for an experiment we are conducting in collaboration with Prof. Rob Dunn and Prof. Anne Madden from the university of North Carolina. 19 bakers in 16 countries received the same flour and protocol to create a new sourdough.These sourdoughs will be analyzed on the different micro-organisms.Also the bakers hands and saliva. Comparisons will show the relationship.

Characteristics

Amanda has a creamy brown colour. She doubles in size after a couple of hours and is very active.

Taste & flavour

Recipe

Starting ingredients

Feeding ingredients

1
Keep the starter in the fridge when you are not using him. Feed once a week with flour and water to keep the applesauce consistency. (100 g flour 80g water)

Working method

1
Amanda is a 50:50 sourdough. The consistency is like apple sauce.
2
Create a 1:1, or 50% hydration, starter. Measure 100 g of flour into the jar. Add 100 g of un-chlorinated water (filtered tap water or tap water left open overnight to off-gas is fine). Mix completely in the jar until the flour is completely incorporated. Your goal is to make a flour water mixture that is about the consistency of thick applesauce or very wet toothpaste. Keep at 20-35°C, covered
3
Day 2: Feed the flour/water mixture using the following protocol: Add 100g of flour, 80 g water. May need to add more water to get applesauce consistency. Cover and place back at ~room temperature.
4
Day 3-10. Feed (repeat day 2 protocol). Repeat until bubbles and doubles in size in between feedings. This may take three days, or up to ~10 days. After day 4 you can discard or compost 1/2 of the sourdough before feeding.

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