Perfect sourdough

Age

3Years
Color

Country of origin Guatemala

Taste
& Flavour

Asia
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North America
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Sourdough
in the world

  • 1585 sourdoughs
  • 86 countries
  • 1399 cities

Mixture

48%
52%
Liquid Flour Other
Masita

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Since 2016

The health benefits of it, and the distinctive flavour of it. I love trying out new things.

Characteristics

It's very "noble" and grateful for being fed. After being neglected it for 3 months and it was active and frothy within 12 hours. It usually doubles quickly and soemtimes even triples. A small tablespoon of rye or whole wheat is enough to get it active, if it slows down.

Taste & flavour

Masita top shot
Masita jar shot
Masita front shot
Masita rising shot

Recipe

Starting ingredients

  • 2oz Water
  • .5oz Rye
  • 2oz Whole wheat
  • 3oz Water
  • 3oz Whole wheat
  • 3oz Unbleached white
  • 3oz Water
  • 3oz Unbleached white
  • 3oz Water

Feeding ingredients

  • 100% Water
  • 100% Bread
1
Take out starte out of the fridge, feed every 6 to 12 hours a few times before returning it to the fridge in equal proportion of flour and water as the starter you have.
100% Water 100% Bread

Working method

1
Add 2 oz water to 1.5 oz whole wheat and .5 oz rye. Keep at an avg temperature of 76 F, Leave covered for one day.
2oz Water .5oz Rye 2oz Whole wheat
2
Discard half and add 3 oz of whole wheat flour and 3 oz water. Leave 24 hours.
3oz Water 3oz Whole wheat
3
If bubbly and alive, every 12 hours repeat the process of leaving around 3 oz and adding the same amount of water and unbleached White flour.
3oz Unbleached white 3oz Water
4
Continue this feeding adding for 7 or 8 days, until the starter matures and doubles or triples in size. A small amount of sourdough will do before every feeding but you can keep it at 3 oz. Feed it every 12 hours. It should be very bubbly and if dropped in water it will float.
3oz Unbleached white 3oz Water

Result

Bread

Whole wheat and almost White artisan bread.
Masita Bread first overview
Masita Bread second overview
Masita Bread first slice
Masita Bread second slice

English muffins and sandwhich loaf

This starter makes awsome english muffins. They raise beautifully Sandwich loaf has a mild tangy taste.
Masita English muffins and sandwhich loaf first overview
Masita English muffins and sandwhich loaf second overview
Masita English muffins and sandwhich loaf first slice
Masita English muffins and sandwhich loaf second slice

Preserve your sourdough for the future

Create your own Explore sourdough library