Curiosity to create an ancient flavour by microbes. What a lovely creatures that cannot be seen with the naked eye. They are the firs owners of our planet and carrying the secrets of creation in their DNA. And of course the taste and flavour of fresh bread, creativity as an art. I am graduated from Australian Patisserie Academy and Harvard Food fermentation, Science of Cooking with Microbes

Charakteristische Eigenschaften

Iran-Dokht is dominant and very fast growing. She has a very nice fruity - nutty aroma. She is alway giving a surprising crumb when making a bread

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50% Wheat
50% Water

Zutaten für die Auffrischung

I feed her on 1.1.1 Any time I wish to bake. Otherwise she is kept in the fridge under 4C

Aufarbeitung

Iran-dokht is born with Rye and wholewheat in 2020 in Tehran - Iran . Its now more than a year she fed with white flour only. It has a fruity - nutty flavour and very strong character.

50% Wheat 50% Water

Ergebnis

Any sourdough bread

She is used to bake any kind of sourdough bread. Even Persian breads like Barbari, Taftoon and Sweet cookies

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