Charles recipe

Charles

Edinburgh, United Kingdom

Age

Unknown year
Color

Country of origin United Kingdom

Taste
& Flavour

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Sourdough
in the world

  • 1556 sourdoughs
  • 82 countries
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Mixture

100%
Liquid Flour Other
Charles

Since Unknown

January 2013

Characteristics

Frequently refreshed with different flours (mainly rye, spelt and wheat), it's now almost four years old. Always happy and vigorous, it smells fruity and has a lovely cream colour.

Taste & flavour

Charles top shot
Charles jar shot

Recipe

Starting ingredients

  • 100g Wholemeal rye flour
  • 200g Water

Feeding ingredients

1

Working method

1
On day 1,use a medium sized plastic bowl with a lid, mix 25g wholemeal rye flour and 50g water, put the lid on and keep at a warm temperature for 24 hours.
100g Wholemeal rye flour 200g Water
2
On day 2, add 25g wholemeal flour and 50g water into the bowl which contains the 75g starter mixture from Day 1, cover and keep at a warm temperature for 24 hours.
3
On day 3, add 25g wholemeal flour and 50g water into the bowl which now contains 150g starter mixture from Day 1 and 2, cover and keep at a warm temperature for 24 hours. At this point, you may already start to see signs of the starter fermenting (small bubbles).
4
On day 4, add 25g wholemeal flour and 50g water into the bowl which now contains 225g starter mixture from Day 1, 2 and 3, cover and keep at a warm temperature for 24 hours.
5
You should now have an active starter that has bubbled up overnight, slightly subsided again and smells fruity.

Result

Seaweed sourdough

Wheat and polenta sourdough with kombu seaweed https://www.thebreadshebakes.com/2016/01/seaweed-bread-recipe-sourdough/
Charles Seaweed sourdough first overview
Charles Seaweed sourdough second overview
Charles Seaweed sourdough first slice
Charles Seaweed sourdough second slice

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