I love cooking and baking and have been seeing beautiful sourdough breads online, so I have decided to try it as well. It's been 6 years since I baked my first sourdough bread. But my current starter is only one year old - I lost the former one when I had absolutely no time after giving birth.

Charakteristische Eigenschaften

Bonifác is sometimes more pale, sometimes darker... It doesn't feed on only one type of flour and because of that I can see his varieties during the year. But every time it just smells like the bread it will become.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50% Wholemeal Wheat Flour
50% Water

Zutaten für die Auffrischung

10% Starter
45% Flour
45% Water

I keep a spoon of the starter in a jar in the fridge and if I'm not baking, I add 25 g of flour and 25 g of water to it, mix it well and put back into fridge. If I'm baking, I feed the starter with necessary amount of flour and water (according to a specific recipe) and let it work in room temperature. Then I put a spoon of the starter back to the fridge and keep it there.

10% Starter 45% Flour 45% Water

My starter is sometimes fed with wheat flour, sometimes rye and sometimes with spelt. All of them with bread type flour or wholemeal flour. And Bonifác (the starter) loves it all!

Aufarbeitung

I have mixed wholemeal wheat flour with water and let it sit overnight in room temperature. In the morning I have added the same flour and water to the mixture. I have fed the starter two times every day and after 7 days it was ready to use.

50% Wholemeal Wheat Flour 50% Water

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek