June recipe

June

Chennai, Indien
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Drucken

Alter

4Jahre
Farbe

Ursprungsland Indien

Geschmack
und Aroma

Asien
Australien
Antarktis
Afrika
Europa
Nordamerika
Südamerika

aus der ganzen Welt

  • 3005 sauerteige
  • 112 länder
  • 2502 Städte

Mischung

40%
40%
20%
Flüssigkeit Mehl Weitere
June

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seit 2020

Yeasted bread were okay. But making a bread solely from natural ingredients felt nice. Been trying to maintain a nice starter has been a tough work. But now it's going well using locally available flours. The yeast has adapted well to the randomness of the feeding. Feeling hopeful abd happy about June.

Charakteristische Eigenschaften

My city has very humid coastal hot climate. After many failed attempts, I have recently realized leaving them free without much restrictions is the best way to cultivate the yeast babies. The feeding schedule is very random with no constraints on time and amount. I just make sure it stays mushi after feeding. It does the work pretty fine. No pressure is best way possible.

Geschmack und Aroma

Rezept

Zutaten für den Starter

  • 100% Whole wheat
  • 10g Cardamom
  • 200% Water
  • 100% A p flour
  • 10g Cinnamon
  • 2tbsp Jaggery
  • 100g Apricot
  • 10g Mint
  • 2tbsp Poppy seeds

Zutaten für die Auffrischung

  • 0.5Cup Starter
  • 1Cup Wheat
  • 1Cup Water
1
I used to maintain a ratio of 1:2:2 for feeding the starter with a flour mix of atta(whole wheat) and AP flour for first few months. Now, the feeding is done by randomly adding flour (either mixed or only wheat) and water to make a mushy mixture. It doubles up in a few hours. On baking days, the starter us used just after a few hours. Else I feed twice a day.
0.5Cup Starter 1Cup Wheat 1Cup Water

Aufarbeitung

1
Started by fermenting a spice mix of mint, cardamom, cinnamon, dried apricot, two tbsp of poppy seeds and jaggery. For a period of 10 days on counter top in room temp. Then mixed the strained liquid with a mix of whole wheat and mixed grains in a ratio of 1:1.2. Left on counter top for 2 days. Started feeding twice a day in 1:2:2 ratio for 2 weeks. Then started baking with it.
100% Whole wheat 10g Cardamom 200% Water 100% A p flour 10g Cinnamon 2tbsp Jaggery 100g Apricot 10g Mint 2tbsp Poppy seeds

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Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek