Age

11Years
Color

Country of origin Ecuador

Taste
& Flavour

Asia
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Sourdough
in the world

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Mixture

Unknown
Liquid Flour Other
Gianduja

Since 2008

Passion for baking healthy and good that I would not find anywhere (in Quito) at that time..Now there are a few bakers selling true sd bread

Characteristics

Not sour at all (unless neglected for a while), unlike yeast, almost available everytime..My grandma used to bake sd bread during WW 2, so it is a genetical heritage (not the starter., but the act of baking)

Taste & flavour

Recipe

Starting ingredients

  • % 100%

Feeding ingredients

  • % Flour
1
I take it out a few hours before making bread and feed it at least once (or more, if I neglected it). I use about 50 gr for the bread (with same amount of starter and water) and add the same quantity of flour before putting the jar to the fridge again.
% Flour

Working method

1
100% hydration 9 years old sourdough.
% 100%

Result

Challah

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