Breadadict Crumberbatch recipe

Breadadict Crumberbatch

Blue Point, United States

Age

1Year
Color

Country of origin United States

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
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Sourdough
in the world

  • 1542 sourdoughs
  • 82 countries
  • 1188 cities

Mixture

40%
40%
20%
Liquid Flour Other
Breadadict Crumberbatch

Since 2018

Always wanted to try my hand at baking bread.

Characteristics

Currently using it regularly to prepare pre-ferments very successfully. Soon expanding to asian recipes and other varieties of bread. Very excited.

Taste & flavour

Breadadict Crumberbatch top shot
Breadadict Crumberbatch front shot

Recipe

Starting ingredients

  • 100% Unbleached ap flour
  • 100% Water
  • 100% Love
  • 100% Unbleached ap flour
  • 100% Water

Feeding ingredients

  • 100% Unbleached ap flour
  • 100% Water
1
Feed and leave out for proximate baking, or feed and leave in refrigerator for slower ripening. No harm in either circumstance.
100% Unbleached ap flour 100% Water

Working method

1
Equal parts Flour and Water. Nothing special.
100% Unbleached ap flour 100% Water 100% Love
2
Rest for 24 hours. Repeat for 2 days.
3
Discard between 1/3 and 1/2 of starter, feed with flour and water equaling removed portion (i.e. discarded 200g; feed 100g Flour and 100g Water). Repeated from 5-10 days, depending on temperature and flow.
100% Unbleached ap flour 100% Water
4
Once Starter is thriving (expect it to take 8-15 days); two options: 1. Leave at room temp and feed daily as describe in step 3; or 2. Leave in refrigerator and feed every 4-6 days (be vigilant however, may require more frequent feeding).
5
So long as starter continues to thrive, can then use discarded portions to create variety of new starters/recipe -- stiff starter, crackers, flatbreads, etc. Or share it with friends.

Preserve your sourdough for the future

Create your own