House of Pain recipe

House of Pain

Nieu Bethesda, South Africa

Age

7Years
Color

Country of origin South Africa

Taste
& Flavour

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Sourdough
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Mixture

50%
50%
Liquid Flour Other
House of Pain

Since 2012

I got interested in bread baking with yeast, and this was a discovery and natural progression.

Characteristics

I like to think it has taken on the characteristics of the Karoo, the semi-desert region that I call home.

Taste & flavour

Recipe

Starting ingredients

  • 100% Flour
  • 100% Water

Feeding ingredients

1
Add the water, break up the previous sourdough, add the flour, mix well...

Working method

1
I keep it very well-hydrated, and use local flours (that are also ground in the local village mill) whenever I can find them.
100% Flour 100% Water

Preserve your sourdough for the future

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