I have a very sensitive and weak stomach. I can't eat quick yeasted bread. I remembered the store bought doughnut caused me puked after consumed. Any bread that doesn't goes through proper fermentation will irritate my stomach and i will keep burping. My first hybrid sourdough bread was given by my neighbor and i was so impressed that it doesn't irritated my stomach.

Характеристики

It always give my bread very good oven spring, dark in color, lot of bird eyes and well aerated crumb. Very satisfaction every time i see my bread has beautiful hue and ear.

Viscocity

Вкус и аромат

Рецептура

Ингредиенты для стартера

15g Raisin
125g Water

Ингредиенты для обновления

125g Bread flour
125g Water

I started my levain Bella 3 1/2 years ago by using California Golden Raisins. I maintained Bella at RT 28C for initial first 3 weeks with 2 feedings at interval 12 hours per day. Bella grows strong and vigorously. Recently i converted my Bella into 50% hydration. Mineral water and good grade of bread flour used in my daily feeding.

125g Bread flour 125g Water

Метод работы

Day 1: 10 raisins soaked in 125gr mineral water. Keep in a plastic box with a lid Day 3: add 125gr of bread flour. Mix Day 4: add 125gr of bread flour and 125gr of water. Mix Day 5: take the raisins out. Give it a gentle stir and ready to use Day 5: After using, weigh the rest and add half of its weight water and another half of flour.

15g Raisin 125g Water

In order to build up the strong foundation of my starter, i feed it at 100% hydration twice a day and keep it in room temperature 28-30C for 3 weeks before i put it into refrigerator. I didn't retard my sourdough more than 12 hours initially. The result is kinda good for beginner like me that time.