That's because I'm interested to make my own healthy bread for my family and share it with friends . The sourdough baked product are healthier than the one made with commercial yeast and because of a longer fermentation time .I know how my bread is made and the ingredients of it .

Charakteristische Eigenschaften

It is not very sour and very active . After 2-3 feeding I can use it after 3-4 hours , it's an young sourdough . I don't keep more than 200 g of sourdough in the jar .

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

% 100% sourdough,100% water , 100% t65 flour

Zutaten für die Auffrischung

% 100% hydration

50 g sourdough, 50 g water , 50 g flour type T65

% 100% hydration

Aufarbeitung

It is a white wheat flour , 100% hydration starter .

% 100% sourdough,100% water , 100% t65 flour

Feeding every day with 1 parts sourdough ang equal parts of water and flour . Keeping the jar in the fridge . When I'll use it to make bread I make 2-3 feeding in order to making it very active .

Ergebnis

bread , pancake , flat bread , pizza , focaccia .

100% Semola rimacinata , whole wheat and T55 , rye and T55 no knead bread focaccia pizza sweet pastry

Vrâncioaia bread , pancake , flat bread , pizza , focaccia . second overview

Vrâncioaia bread , pancake , flat bread , pizza , focaccia . first slice

Vrâncioaia bread , pancake , flat bread , pizza , focaccia . second slice

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek