Alter
4Jahre
Farbe
Ursprungsland Deutschland
Geschmack
und Aroma
Mischung
75%
25%
Flüssigkeit
Mehl
Weitere
Freud
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I have loved baking for many years and baked sourdough with a starter I got from my favourite bakery before, but a few months back, just because I wanted to try it, I decided to start my own sourdough culture.
Charakteristische Eigenschaften
Smelling quite fruity, with a pungent sour quality shining through. After baking the bread has more of a subtle sour flavour and pleasant depth.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 20g Whole wheat flour
- 30g Strong bread flour
- 30g Filtered water
Zutaten für die Auffrischung
- 30g Filtered water
- 20g Whole wheat flour
- 30% Strong bread flour
1
Add 20 grams of last day's starter to a fresh, rinsed glass container
2
Add 30 grams of warm, filtered water and mix thoroughly.
30g Filtered water
3
Add 20 grams of freshly milled whole wheat flour
20g Whole wheat flour
4
Add 30 grams of strong bread flour and mix again.
30% Strong bread flour
5
Cover with a lid, without fulling closing the container.
Aufarbeitung
1
I use a simple mix of 20 grams of whole wheat flour, 30 grams of strong bread flour and 30 grams of warm, filtered water. The flour I mill myself.
Started Freud myself, without the use of any "Anstellgut" from a bakery and he is living his best life.
20g Whole wheat flour
30g Strong bread flour
30g Filtered water