Mischung

39%
43%
17%
Flüssigkeit Mehl Weitere
Pasteur

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek

seit 2018

I starter working from home in August 2018 of last year. I got quite bored and wanted to pick up a new hobby. I always enjoyed baking so I tried making bread one day and succeeded. Then I went full on and dove into sourdough. It wasn't until I actually understood the science behind sourdough that I learned about all of the health benefits.

Charakteristische Eigenschaften

My starter is quite dependable and survives even in the cold temperatures of my kitchen. Depending on what type of flour I feed it, it can either be soupy or thick. The smell varies a bit from sweet and tangy when I feed it white flour to more like alcohol when it's fed with whole grain flour.

Geschmack und Aroma

Rezept

Zutaten für den Starter

  • 350g Water
  • 500g Flour
  • 100g Apple
  • 100% Flour
  • 100% Water
  • 50% Starter

Zutaten für die Auffrischung

  • 25% Starter
  • 100% Flour
  • 100% Water
1
Discard all but 10 grams of starter. Feed at 1:4:4 ratio.
25% Starter 100% Flour 100% Water
2

Aufarbeitung

1
Combine water flour and grated apple in a jar and allow to ferment for 3 days.
350g Water 500g Flour 100g Apple
2
After the 3rd day discard half of starter. Add flour and water to refresh until the starter is active, or rises and falls predictably.
100% Flour 100% Water 50% Starter

Ergebnis

Challah

50
Pasteur Challah first overview
Pasteur Challah second overview
Pasteur Challah first slice
Pasteur Challah second slice

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek