Cambio recipe

Cambio

Cherry Hill, United States
Perfect sourdough

Age

8Years
Color

Country of origin United States

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1556 sourdoughs
  • 82 countries
  • 1188 cities

Mixture

66%
33%
Liquid Flour Other
Cambio

Since 2011

Back to basics... And understanding the basics and changes you can make to make a difference

Characteristics

As it changes everytime (and I want to because I play around with it!), it is never the same. Once it is very alcoholic (accelerated feeding!), then it is very acidic (stiff and cold), ... never the same... Cambio

Taste & flavour

Cambio top shot
Cambio jar shot
Cambio front shot
Cambio rising shot

Recipe

Starting ingredients

  • 5g Wheat flour
  • 5g Water
  • 5g Starter(dried)

Feeding ingredients

  • 100g Starter
  • 250g Wheat flour
  • 250g Water
1
Mainly mixing with a Danish whisk the starter leftover with water, afterwards add flour as needed
100g Starter 250g Wheat flour 250g Water

Working method

1
My sourdough changes every time I refresh it but I don't mind! Sometimes stiff, sometimes liquid... One week with rye flour, the other week with wholewheat, ...
5g Wheat flour 5g Water 5g Starter(dried)

Result

Edison Wheat Bread

Made with 20% Cambio, 50% white flour, 50% homemilled Edison wheat, hydration 75%, 2.4% salt 2 hr bulk, 4 hr final
Cambio Edison Wheat Bread first overview
Cambio Edison Wheat Bread second overview
Cambio Edison Wheat Bread first slice
Cambio Edison Wheat Bread second slice

Preserve your sourdough for the future

Create your own