Dr Kananga recipe

Dr Kananga

Cap Estate, Saint Lucia

Age

2Years
Color

Country of origin Saint Lucia

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1401 sourdoughs
  • 82 countries
  • 1187 cities

Mixture

66%
33%
Liquid Flour Other
Dr Kananga

Since 2016

After 20 years of pain and problems, I finally got diagnosed with Endometriosis so started on a journey to find ways to eat things I liked without it impacting my condition - I found Sourdough and have never looked back. I now bake to order for several clients who also had health issues from eating mass produced modern bread and have switched to Sourdough with no problems at all.

Characteristics

The tropical heat helps the fermentation process to be gently sped up for the benefit of producing sweet young leaven and poolish in a shorter time frame. Dough rises with incredible speed and has to be watched all the time to stop it going too far. The sourdough when baked has the most incredible taste of honey and a unique flavor and natural sweetness.

Taste & flavour

Dr Kananga top shot
Dr Kananga jar shot
Dr Kananga front shot
Dr Kananga rising shot

Recipe

Starting ingredients

  • 50g Organic unbleached white flour
  • 50g Blue waters filtered water
  • 50g Organic rye wholemeal flour

Feeding ingredients

1
Remove it from the fridge around 5am to avoid it heating up too quickly (not applicable if you have it at room temperature) and then feed it 50g flour mix and 50g water and let it sit at room temperature for about 2 hours before fridging it again.

Working method

1
Dr Kananga grew over 6 days fed from a mix of unbleached organic white flour (Bob's Red Mill) & Organic Rye Wholemeal (Waitrose) with Blue Waters Filtered Water. The tropical heat coupled with the ocean breeze allowed the natural leaven to ferment gently.
50g Organic unbleached white flour 50g Blue waters filtered water 50g Organic rye wholemeal flour
2
On Day 1 - 2 leave to sit room temperature
3
On Day 3 remove 50g & feed 50g Flour 50g water
4
On Day 4 remove 100g & feed 100g,Flour 100g water On
5
Day 5 remove 150g,& feed 150g.Flour 150g water On Day 6 it was good to go - that was Sept 16 and Dr K is alive and producing great bread.

Result

Sourdough St Lucia

100% Organic unbleached white
Dr Kananga Sourdough St Lucia first overview
Dr Kananga Sourdough St Lucia second overview
Dr Kananga Sourdough St Lucia first slice
Dr Kananga Sourdough St Lucia second slice

Preserve your sourdough for the future

Create your own

Comments

Very happy to be on this sourdough journey and I'm looking forward to using more local flours so am currently working on a cassava starter.

Wonderful . I see you have a collection of starters. You can register them all and as such have your online inventory!