I came across 'Tartine' in online bread pages, often as ultimate goal for many home bakers so I looked up more info on sourdough and liked the sound of it.

Charakteristische Eigenschaften

Before I started Globbie from scratch six years ago, I had never eaten sourdough. It wasn't well known in Thailand at all, so my sourdough was the only one I knew. It's difficult to say what's so special about it, even though I have since had a chance to try some world famous breads.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

3g Starter
12g Water
12g Bread flour

Zutaten für die Auffrischung

3g Starter
12g Water
12g Bread flour

Take away most starter and mix in old jar. Change to new jar every couple of weeks Starter fed every 1-2 days, refreshed 2-3 times 1-2 days prior to making bread

3g Starter 12g Water 12g Bread flour

Aufarbeitung

Flour used is 13.3% white flour, chilled Water is filtered, room temperature Mixed, then kept in 14c chiller

3g Starter 12g Water 12g Bread flour

Ergebnis

Sourdough country loaf

Globbie Sourdough country loaf first slice

Globbie Sourdough country loaf second slice

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