I started baking to save money, then found out home baked bread was delicious. Then found out that I like baking. My brother in law, who is a chef, told me about sourdough. I’ve had a few failed starters before Miss Cheerilee, but the bread has always been delicious, no matter the structure. Now I mostly bake sourdough for my family, friends, and customers.

特性

The starter smells pleasantly sweet. It is a thick, liquid consistency, with lots of bubbles. Bagels and sourdough loaves have a slight, noticeable sour tang. The results are a chewy interior, no matter what I’m making. Loaves have a tasty, crunchy exterior. The boules have a waxy, bubbly interior.

Viscocity

味道

配方

起始配料

2Cup Starter
5.5Cup Bread flour
1.25Cup Water
1tbsp Olive oil
1tbsp Salt
1tbsp Baking soda

喂养配料

25g Starter
25g Bread flour
25g Water

6am: to 25g starter, add 25g bread flour, 25g water. Repeat at 6pm. Everyday.

25g Starter 25g Bread flour 25g Water

制作方法

Mix 2 cups starter, 5.5 cups bread flour, 1.25 cups water, and 1 tbsp olive oil. Autolyse for 1 hour. Then add 1 tbsp salt, knead. Prove overnight in fridge.

2Cup Starter 5.5Cup Bread flour 1.25Cup Water 1tbsp Olive oil 1tbsp Salt

Prove in bowl on counter for 5 hours and 30 mins. Then rest on board for 45 mins. Shape into 12 bagels, rest for 1 hour. Then boil in water with 1 tbsp of baking soda, 30 secs each side. Top with egg wash, and bake for 15 mins. Oven temp on max.

1tbsp Baking soda