First of all. I do this for hobby. In 2007 I was not satisfied with the flavor of the breads I made with commercial yeast. My origins are German and I never found bread like I eat in Germany here in Brazil. So I began to read everything I found about sourdough. Books, and the Internet helped me a lot with the apprentice curve. So I was already satisfied with my breads after a few month of baking.

Charakteristische Eigenschaften

Hard to tell this in words. It´s smells and taste a bit sour & sweet. There is an pleasant aroma of fresh milled wheat.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50% Stone milled wheat flour
50% Unbleached wheat flour
80% Doubled filtered water

Zutaten für die Auffrischung

34% Sourdough
50% Stone milled wheat flour
50% Unbleached wheat flour
75% Double filtered water

discard 2/3

34% Sourdough 50% Stone milled wheat flour 50% Unbleached wheat flour 75% Double filtered water

Aufarbeitung

50% Stone milled wheat flour 50% Unbleached wheat flour 80% Doubled filtered water

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