my first sourdough is named after the late adam yauch. It's very simple and it smells as flour with a slight hint of acid. i'm using it to bake focaccia as well of simple bread and it works just fine. I have to perfection the way i knead and bake bread so I can't fully judge the sourdough but up until now it produces tasty, slightly acid bake and focaccia, with wide and dense enough alveoli.

점도

맛과 풍미

레시피

시작하는 원료

100g Water
75g Flour
25g Yogurt

먹이재료

100g Flour
100g Water

I take my sourdough off the fridge, i let it rest and warm for about a hour. I refresh it with 100 to 150 g of strong w300+ flour and the same amount of water, let it rest in the oven with the lighth on until it's matured within (it takes about 2 hours and a half), take whatever i need to bake and then take it back in the fridge. sometimes I feed it a little but of barley malt.

100g Flour 100g Water

작업방식

I started my sourdough by mixing 100 g of (good alps') tap water, 75g of 00 common uses flour and 25g of common white yogurt. Then I kept on refreshing it, taking 100g of it and mixing with 100 g of water and 100 of strong w300+ flour, for about 6 days untile is doubled its volume withing 4 hours. The I kept storing in the fridge and having it refreshed anytime i baked. About twice a week.

100g Water 75g Flour 25g Yogurt

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