I like strong flavors and after I started baking I saw plenty of bakers use sourdough so I tried to create mine in 2019, but it didn't went well and I didn't try again until covid lock downstarted.

특징

It's a bit tangy but not so much yet since it's only 10 months old, great flavor and some decent rising power. And even though she's young she has already produced offspring, Carmen, who went to my bff's house. Also, she has the most lovely, fruity and bit acidic smell.

점도

맛과 풍미

레시피

시작하는 원료

2% Whole Rye Flour
45% Water
10% Whole wheat flour
43% White flour

먹이재료

Remove from fridge, let temper for an hour, then discard half of it, ad water, mix and then add the flour mix I have already prepared with white wheat, whole wheat and rye flour. Let it rise for 10/12 hours, repeat a couple of times, depending on how long it was left resting in the fridge, usually 2/3 feeds if it as under 2 weeks in the fridge.

작업방식

Started from scratch with white flour and water in an open containter, then after a couple of days started adding whole wheat flour and after it was completed I started adding the rye flour.

2% Whole Rye Flour 45% Water 10% Whole wheat flour 43% White flour

Preserve your sourdough for the future

Create your own Explore sourdough library