Fat Piggy recipe

Fat Piggy

Jardine Lookout, Hong Kong S.A.R., China
Perfect sourdough

Age

29Years
Color

Country of origin Hong Kong S.A.R., China

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1431 sourdoughs
  • 82 countries
  • 1187 cities

Mixture

23%
39%
38%
Liquid Flour Other
Fat Piggy

Since 1990

I was communicating with Carl Griffith via bbs in 1990 on studies on micro organism , and mentioned about my bakings, talking about natural yeast, He then sent me the dry starter, It was the first Carl's starter travelled half the world, and I was his first " client" in Asia

Characteristics

My starter strived in my house for 27 years, i used various flour to feed it. it is very tolerable, even that i have neglected it for long long time in the fridge for more than 6 time, it still comes to life after a few feeds. and used it for my weekly bake in the past 27 years. It does not carry the tanks favour as other sourdough that my family dislike

Taste & flavour

Fat Piggy top shot
Fat Piggy jar shot
Fat Piggy front shot
Fat Piggy rising shot

Recipe

Starting ingredients

  • 25g Starter
  • 100% Flour
  • 60% Water

Feeding ingredients

  • 100% Starter
  • 100% Flour
  • 70% Water
1
I mix the starter with water, then add in flour, mix well, let's stands on counter top for 6-8 hours before bake. I will keep part as mother dough and let stands for 1-2 hours as it starts to bubble, i will keep in the fridge until next feeding
100% Starter 100% Flour 70% Water

Working method

1
i use white flour, rye, wholewheat to feed my sourdough
25g Starter 100% Flour 60% Water

Result

Sourdough Tartine and plain bread

Pure sourdough no commercial yeast Just casual bakes
Fat Piggy Sourdough Tartine and plain bread first overview
Fat Piggy Sourdough Tartine and plain bread second overview
Fat Piggy Sourdough Tartine and plain bread first slice
Fat Piggy Sourdough Tartine and plain bread second slice

Preserve your sourdough for the future

Create your own

Comments

I really love my sourdough origin from a 200 years old starter.
I am proud to own it for 27 years