Albert recipe

Albert

Crediton, United Kingdom

Age

2Years
Color

Country of origin United Kingdom

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1546 sourdoughs
  • 82 countries
  • 1188 cities

Mixture

50%
50%
Liquid Flour Other
Albert

Since 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.

Characteristics

Strong, perseverent, moody, bubbly.

Taste & flavour

Albert top shot
Albert front shot
Albert rising shot

Recipe

Starting ingredients

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

Feeding ingredients

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.

Working method

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 your sourdough for the future

Create your own