Perfect sourdough

Age

10Years
Color

Country of origin Australia

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1561 sourdoughs
  • 82 countries
  • 1188 cities

Mixture

33%
66%
Liquid Flour Other
beestje

Since 2009

Having moved from Europe to Australia I missed the flavoursome European breads so started making my own bread and then moved on to sourdough bread

Characteristics

Very fruity smell, not overly acidic. Allowing for very long fermentation when kept in the fridge

Taste & flavour

beestje top shot
beestje jar shot
beestje front shot
beestje rising shot

Recipe

Starting ingredients

  • 50% Water
  • 50% Rye
  • 50% White flour

Feeding ingredients

  • 100% Mixed flours
  • 50% Water
1
Mix the stiff starter with water to hydrate it before kneading in the flours.
100% Mixed flours 50% Water

Working method

1
This is a stiff starter, that is always in the fridge. I only feed it every 2-4 weeks and use a bit of the stiff starter to make up a 100% hydration starter at room temperature, about 12 hours before I make the dough
50% Water 50% Rye 50% White flour

Result

Bread

The bread I bake most days, about 70% hydration, 20% wholemeal, 5-10% rye.
beestje Bread first overview
beestje Bread second overview
beestje Bread first slice
beestje Bread second slice

Preserve your sourdough for the future

Create your own

Comments

The sourdough I make has changed in flavour since I started milling my own flour

I have now moved to Mount Tamborine and received some new starters during my stay in The Netherlands, I can't wait to check them out and see if there are any differences in flavour