Sophia

Name: Sophia
Ingredients: 40g 35℃ water; 40g Bob's red mill organic stoneground wholegrain dark rye flour; 30g 35℃ water; 30g Bob's red mill organic stoneground wholegrain dark rye flour; 90% Bob's red mill artisan bread flour; 10% Bob's red mill organic stoneground wholegrain dark rye flour; 100% Shipton traditional white flour; 5g Sophia; 5g 35℃ warm water; 5g Flour

Happy Valley, Hong Kong S.A.R., China

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Rose Ngai hobbyist

Alter

6Jahre

Farbe

Ursprungsland Hong Kong S.A.R., China

Geschmack
und Aroma

aus der ganzen Welt

3005 sauerteige
112 länder
2502 Städte

Mischung

23%

47%

30%

Flüssigkeit Mehl Weitere

Sophia

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seit 2018

Charakteristische Eigenschaften

strong sweet smell, like pH 8.8 spring water, with lots of large bubbles on the sides of the jar, can tripled in volume increase, and great stamina: 8-12 hrs.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

40g 35℃ water
40g Bob's red mill organic stoneground wholegrain dark rye flour
30g 35℃ water
30g Bob's red mill organic stoneground wholegrain dark rye flour
90% Bob's red mill artisan bread flour
10% Bob's red mill organic stoneground wholegrain dark rye flour
100% Shipton traditional white flour

Zutaten für die Auffrischung

5g Sophia
5g 35℃ warm water
5g Flour

Put the jar on the scale, zero out. Using a small offset spatula, take out 5g starter. Using a small rubber spatula, scrape the starter into a clean soup cup or small bowl.

5g Sophia

Fill the kettle with filtered water, turn it on for 15 secs. or until when placing the palm on the exterior body, has a bit of heat on it. Pour the mildly-heated water into a shot glass sized measuring cup, and take the temperature. suitable temp. range: 33-36℃ If temp is too high, pour a bit of cold filtered water into the measuring cup, stir it a bit, then take the temp one more time.

When temp is right, put the measuring cup onto the scale, zero out. using a small spoon, scoop out 5g warm water into the 5g starter bowl. Using the rubber spatula to mix until fully dissolved. Check to make sure there's no lumps or small particles left by tilting the bowl in every angle

5g 35℃ warm water

put the bowl onto the scale, zero out. scoop 5g flour into the bowl. using rubber spatula, mix until fully incorporated, no dry flour bits, no lumps. the texture should resemblance of a high hydration dough (90%), when stirred, can feel a bit of elasticity in it.

5g Flour

using the offset spatula to scrape the residue of the mix off the rubber spatula into the bowl, then repeat, now using rubber spatula to scrape down offset spatula. After both spatulas are quite clean, using rubber spatula to scoop up the mixture into a small clean jar. Dimension of my little glass jar: diameter: 5.5 cm height: 6.5 cm Make sure to scrape down any residue on the spatula.

Using offset spatula, carefully level out the top. If necessary, using the small rubber spatula to scrape the sides for any excess starter, clean sides are easier to gauge the progress. Put some sort of mark on the initial height, you can use rubber band or clear tape. Loosely place the lid on top, DO NOT seal it, it needs air to reproduce actively.

Aufarbeitung

It all started on Dec. 29th, 2018. Day 1-4 using BakeWithJack no discard accumulate method. 35℃ Water & Bob's Red Mill organic stoneground wholegrain dark rye flour, 10 grams each per day. Day 2, have signs of life: can see small bubbles on the sides. Day 3, starting to gain volume. smell: floral & fermented sweet rice wine

40g 35℃ water 40g Bob's red mill organic stoneground wholegrain dark rye flour

Day 5, volume increase starting to shrink, with a blue cheese & strong acetone smell. take half of the starters out, fed 1/2 starter with 10g rye flour, 10g 35℃ water, the other half went to the fridge. Day 6, smell started to diminish, volume increase back to normal. Day 7, cheesy smell disappeared. made a sourdough boule, but failed, due to the starter is too young, culture not stable.

30g 35℃ water 30g Bob's red mill organic stoneground wholegrain dark rye flour

onwards to day 14, start discard and feeding 1:1:1, once a day. 14 days later, if keeping in room temp., feeding accordingly to the status of the starter, i.e., whether or not falling. if not baking, after feeding it, wait until risen 1/4, and then place in 5℃ fridge. Smell: ripe apple+grape aroma

month 7, because the starter won't fall when it's hungry, only emitting acetone smell, can't really tell when's the best time to feed it, therefore starting with FullProofBaking's ratio of 90% bread flour+10% rye flour. I'm using Bob's Red Mill Artisan Bread Flour. Smell: natural bakery aroma

90% Bob's red mill artisan bread flour 10% Bob's red mill organic stoneground wholegrain dark rye flour

A few weeks later, trying to cut the rye flour, but unsuccessful, with no bubbles, but volume increase is the same.

Month 9, trying Shipton traditional white flour, no problem, the starter took the new food source pretty well, and apparently loving it: with lots of large bubbles and triple in volume increase Smell: sweet as spring water

100% Shipton traditional white flour

Month 11, trying Wessex Mill French Bread Flour, no problem, same good performance, i.e., bubbles, volume increase, smell