EXCELSIOR recipe

EXCELSIOR

Sibiu, Rumänien
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Perfekter Sauerteig

Alter

9Jahre
Farbe

Ursprungsland Rumänien

Geschmack
und Aroma

Asien
Australien
Antarktis
Afrika
Europa
Nordamerika
Südamerika

aus der ganzen Welt

  • 3005 sauerteige
  • 112 länder
  • 2502 Städte

Mischung

72%
28%
Flüssigkeit Mehl Weitere
EXCELSIOR

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seit 2015

I was looking for a bread with taste of fermentation (no yeast, no cardboard, no flour taste), as the bread prepared by my grandmother. I love bread and I am passionate about baking and trying different recipe of bread, pastries and cakes.

Charakteristische Eigenschaften

It is sour in taste, fluid, cereal smell with fruity notes.

Geschmack und Aroma

EXCELSIOR top shot
EXCELSIOR jar shot
EXCELSIOR front shot
EXCELSIOR rising shot

Rezept

Zutaten für den Starter

  • 100g Wholemeal Wheat Flour
  • 200g Water
  • 100g Wholemeal Wheat Flour
  • 200g Water
  • 100g Previous day sourdough

Zutaten für die Auffrischung

  • 100g Wholemeal Wheat Flour
  • 200g Water
  • 100g Old sourdough
1
At every 24h I make a refreshment. If I stop refreshment of sourdough I keep it in a tight closed jar in fridge (up to 1 month). Few days before use it again I made 3-4 refreshment. To save money you can reduce all quantities to half or quarter.
100g Wholemeal Wheat Flour 200g Water 100g Old sourdough

Aufarbeitung

1
1st Day Mix together flour and warm water . Ferment for 24 h at 24-26oC.
100g Wholemeal Wheat Flour 200g Water
2
Following Days Mix together all ingredients. Ferment for 24h in a warm place (22-26oC). Repeat for at least 10 days. In first days gas production (bubbling) is lower . After 7 days you can observed a vigorous fermentation after refreshment.
100g Wholemeal Wheat Flour 200g Water 100g Previous day sourdough

Ergebnis

EXCELSIOR

Best choice for a tasty and healthy bread.
EXCELSIOR EXCELSIOR first overview
EXCELSIOR EXCELSIOR second overview
EXCELSIOR EXCELSIOR first slice
EXCELSIOR EXCELSIOR second slice

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Kommentare

OGNEAN Mihai

I use for this sourdough only black or whole wheat flour. Not all flours work. I experienced one which did not worked (no bubbles were formed) and I almost lost my sourdough tll I understand that that flour did not had enough enzymes and I changed it.