Age

3Years
Color

Country of origin Canada

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1556 sourdoughs
  • 82 countries
  • 1188 cities

Mixture

50%
50%
Liquid Flour Other
The baby

Since 2016

I had made yeasted breads for years but was looking for a new challenge.

Characteristics

Baby loves the flours I get from Speerville Mills in New Brunswick. It is ready to use after 4 hours on a warm day and 6 when it's cooler.

Taste & flavour

The baby top shot
The baby jar shot
The baby front shot
The baby rising shot

Recipe

Starting ingredients

  • 50% Water
  • 50% Flour

Feeding ingredients

1
A small bit of starter then add equal parts water and unbleached white Speerville Mills flour and mix thoroughly.

Working method

1
Baby lives on my counter and I feed it once or twice a day depending what I'm baking. The counter baby is at 100% hydration and I also have a 60%hydration version in the fridge.
50% Water 50% Flour

Result

House loaves

20% to 30% mixture of whole wheat and rye with unbleached white bread flour, water and salt,we is a heritage grain.
The baby House loaves first overview
The baby House loaves second overview
The baby House loaves first slice
The baby House loaves second slice

Preserve your sourdough for the future

Create your own

Comments

Man filling this out is way more complicated than just making sourdough