Mistura

50%
50%
Líquido Farinha Outro
Albert

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 2017

Lack of quality breads. After reading about a few people baking their own breads, I decided to give it a try as I wasn't happy with the quality of bread available in my area. After a few failed attempts, I have created my own starter and came up with a recipe that I am happy with.

Características

Strong, perseverent, moody, bubbly.

Sabor

Albert top shot
Albert front shot
Albert rising shot

Receita

Ingredientes iniciais

  • 100g Rye
  • 100g Wholemeal
  • 200ml Water

Ingredientes para alimentar

1
After removing it from the fridge, I feed it with 50 g of white flour and 30 ml of water. Leave it at room temperature for 24 hours and feed it again with the same amounts as before. I wait between 4-6 hours (depending on room temperature) before using it.

Método de trabalho

1
All mixed together and left outside for 24 hours. Half of it discarded and replaced with equal quantities of flour and water for 8 more days until fully active. Currently, it lives in the fridge and I feed it every 4-5 days depending on how often I bake.
100g Rye 100g Wholemeal 200ml Water

Result

Bread

280 g water 40 g starter 500 g flour (400 g strong white + 100 g whole wheat) 12 g salt Fold it every 30 minutes
Albert Bread first overview
Albert Bread second overview
Albert Bread first slice
Albert Bread second slice

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library