We wanted to start making our own bread and thought it would be fun to try fermenting and baking our own sourdough. We bake at least 1 big loaf per week. Sometimes we also use the starter to make biscuits, muffins, pancakes and even cookies!

Charakteristische Eigenschaften

Nice yeasty smell, slightly sour but warm with notes of cereal. Depending on time of day can also notice fruity notes and some very slight hints of cheese.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

Cup Unbleached, no additive, whole wheat flour
_none Water

Zutaten für die Auffrischung

1/16th - 1/4 cup of whole wheat flour every 24 hours, with ~1/16th - 1/4 cup filtered water, still to make sure it is fully incorporated. Re-cover with tea towel.

Aufarbeitung

Start with 1 cup unbleached, no additive Canadian Whole Wheat flour.

Cup Unbleached, no additive, whole wheat flour

Add filtered water until just before a complete slurry is achieved. Consistency is like paste.

_none Water

Let sit in bowl with a tea towel cover, on counter away from drafts or direct sunlight for 3-4 days until bubbles start to form and yeasty/bready smell begins to develop.

Continue feeding 1/16th cup of whole wheat flour every 24 hours, with 1/4 cup filtered water, still to make sure it is fully incorporated.

Ergebnis

Whole Wheat Bread

Whole Wheat Atta Flour Loaf

During the first wave of CV19 we ran out of regular flour in stores in Alberta...so we used Atta!

Brunhilde

Alter

Ursprungsland Kanada

Geschmack
und Aroma

aus der ganzen Welt

Mischung

Bewahren Sie Ihren Sauerteig für die Zukunft auf

seit 2018