Perfect sourdough

Age

Less then a year
Color

Country of origin Japan

Taste
& Flavour

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Sourdough
in the world

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Mixture

40%
60%
Liquid Flour Other
Budo#1

Since 2018

I’m passionate about baking since I was a kid . One day my life changed when I had to move in Japan and quickly I was missing my “Pain de campagne” made by local artisan . It was my trigger ! Also I got a lot of interest on fermentation product like Cheese, Beer, Sauerkraut...and Bread ! Too Dedicated than I spent some time to study yeast and bacteria strains... my apartment became a lab ;)

Characteristics

This starter have a very strong fermentation, in less than 3 hours the started double in size . She is fruity, salty with a small lactic acidity in the back.

Taste & flavour

Budo#1 top shot
Budo#1 jar shot
Budo#1 front shot
Budo#1 rising shot

Recipe

Starting ingredients

  • 40% Fermented japanese grapes
  • 60% Japanese flour

Feeding ingredients

  • 40% Source water
  • 60% Japanese white flour
1
Feed twice a week and keep it in the fridge. Generaly I feed, let raise for 1 or 2 hours and put it back the lid tight in the fridge. Fermentation will still occur but slowly. Before baking day I Keep it overnight at room temp after a proper feeding.
40% Source water 60% Japanese white flour

Working method

1
-Japanese Grapes are fermented in a 50/50 ratio with source water. - After 5 days at warm temp ( 30° C ), the liquide get very active and sparkling. - Use a ratio of 50/50 of the filtered Grape liquid and fresh all purpose white flour. - Keep the jar at room temp, the started should kick after few hours.
40% Fermented japanese grapes 60% Japanese flour

Result

Pain de Campagne

Recipe is coming soon !
Budo#1 Pain de Campagne first overview
Budo#1 Pain de Campagne second overview
Budo#1 Pain de Campagne first slice
Budo#1 Pain de Campagne second slice

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