Albert recipe

Albert

Crediton, United Kingdom

Age

2Years
Color

Country of origin United Kingdom

Taste
& Flavour

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Sourdough
in the world

  • 1431 sourdoughs
  • 82 countries
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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

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 leaves 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

Preserve your sourdough for the future

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