혼합물

100%
액체(리퀴드) 밀가루 기타
NoName

Preserve your sourdough for the future

Create your own Explore sourdough library

2017 이후

Quriousity. I have been baking with sourdough for about 10 years. I created this starter, because the previous one died on me.

특징

I can use it for any purpose.

맛과 풍미

NoName top shot
NoName rising shot

레시피

시작하는 원료

  • 50% Wheat

먹이재료

  • 50% Wheat
1
I usually feed the sourdough at a ratio of 1:2:2 for baking about 6 hours before use. If i am not baking i feed it 1:1:1, and put it back in the fridge after about an hour.
50% Wheat

작업방식

1
This starter was created about 1 1/2 yeares ago. I used som natural yeastwater made from raisins, and plane white flour.
50% Wheat

Result

Standard loaf

wheat + spelt or durum 80/20. Hydration about 70%. Starter 20% and salt 2%
NoName Standard loaf first overview
NoName Standard loaf second overview

Pizza

NoName Pizza first overview

Panettone

NoName Panettone first overview

Altamura

100% durum bread
NoName Altamura first overview

Preserve your sourdough for the future

Create your own Explore sourdough library

의견

I used this starter for both sweet bread, like panettone, and ordinary sourdough bread. I have used it with variuos flours like wheat, durum, spelt, and rye.It works with everything.