Mischung

47%
52%
Flüssigkeit Mehl Weitere
Kenobi

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seit 2020

Due to corona i was working from home. I always wanted to try baking my own bread, but i wanted to do it good from the start so i did alot of research into sourdough and gave it a go.

Charakteristische Eigenschaften

The baked goods i bake with it tend to have not too much sourness to it, its gives you like a small hint of sour in the aftertaste.

Geschmack und Aroma

Kenobi jar shot

Rezept

Zutaten für den Starter

  • 30% Stoneground rye
  • 70% Stoneground white
  • 90% Water

Zutaten für die Auffrischung

  • 5g Starter
  • 45g Water
  • 45g Flour mix
1
Remove old starter, i keep 5gr of innoculation
5g Starter
2
I add water and stirr it.
45g Water
3
Add the flour mix and mix good
45g Flour mix

Aufarbeitung

1
Part of the flour mix
30% Stoneground rye
2
Part of the flour mix that i use to feed my starter
70% Stoneground white
3
I use bottled water because i had some problems with my tap water. I also try to keep my starter a bitt less lower hydration then 100% (90 - 95) depending on temp.
90% Water

Ergebnis

Bread

Awesome
Kenobi Bread first overview
Kenobi Bread second overview
Kenobi Bread first slice

Focaccia

One of my favourite things to bake with the starter. The taste is amazing.
Kenobi Focaccia first overview

Croissant

A great challenge with an even better reward
Kenobi Croissant first overview
Kenobi Croissant second overview

Pizza

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