Perfect sourdough

Age

3Years
Color

Country of origin Netherlands

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1536 sourdoughs
  • 82 countries
  • 1188 cities

Mixture

100%
Liquid Flour Other
Anubis

Since 2016

I decided to bake with sourdough wen I was ready for my next challenge and i loved the result i got wen i switched over from yeast to sourdough

Characteristics

it is a mild powerful starter after you feed it the oven rise is wonderful with Anubis a mild lactic taste and the end results are non-sour and full of flavor

Taste & flavour

Anubis  top shot
Anubis  jar shot
Anubis  front shot
Anubis  rising shot

Recipe

Starting ingredients

  • 100% High protein flour
  • 50% Water

Feeding ingredients

  • 15% Old starter
  • 100% Flour
  • 50% Water
1
I feed it wen I bake 100 % flour and 50% water and then hand knead it for 10 min en let it mature at 32-degree celsius for 3 to 4 hours
15% Old starter 100% Flour 50% Water

Working method

1
my hard starter 50% hydration i use this to get some extra spring in my bread
100% High protein flour 50% Water

Result

hard rolls and batards about everything i bake

you can make about everything with it rolls batards baguettes boules
Anubis   hard rolls and batards   about everything i bake  first overview
Anubis   hard rolls and batards   about everything i bake  second overview
Anubis   hard rolls and batards   about everything i bake  first slice
Anubis   hard rolls and batards   about everything i bake  second slice

Preserve your sourdough for the future

Create your own

Comments

Thanks Ralph, working on trying this method and I can understand your instruction well. Thanks.

Hi Ralph,crazy guy here. think that i should try to make your starter.