混合物

44%
55%
1%
流体 其他
Kvascho

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自2019以来

I wanted to reduce waste and every bread came in packaging, so I though I'd start makking my own bread. Then someone in the family had previously made sourdough and recommended it and was my first teacher with creating the starter!

特性

I create dmy sourdough starter in summer of 2019 and have fed it all sorts of flours, white or wholegrain and even honey. I keep small quantities to refresh on a daily basis and feed it twice a day to keep it smelling fresh and not acidic.

味道

Kvascho jar shot
Kvascho front shot
Kvascho rising shot

配方

起始配料

  • 100% White bakers flour #4 shipton mill
  • 70% Water
  • 2.2% Salt
  • 12% Seeds

喂养配料

  • 50% Water
  • 50% Shipton mill white bakers flour #4
1
I leave some of my starter at the bottom of my small jar I keep it in; then I add 10g water and mix it well until it dissolves. Finally I add 10-15g of flour and mix it in. I prefer stiffer starters lately.
50% Water 50% Shipton mill white bakers flour #4

制作方法

1
First I do 1hr autolysis with 400g of shite baker flour and add 50-60g of mixed seeds at that point. After 1hr at room temperature I add the starter and the salt together. Then I leave it to rest for 30 minutes. I do 3 stretch and folds every 30 minutes and then 2 or more coil folds if needed again every 30 minutes. I then leave the dough to rise for about 2 hours on the counter and I pre-shape
100% White bakers flour #4 shipton mill 70% Water 2.2% Salt 12% Seeds

Result

Bread Pizza Ciabatta Croissants Baguettes Focaccia Crackers Bagels
Kvascho  first overview
Kvascho  second overview
Kvascho  first slice
Kvascho  second slice

保存您的酸面团,以备将来使用。

Create your own Explore sourdough library