Age

2Years
Color

Country of origin Finland

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1546 sourdoughs
  • 82 countries
  • 1188 cities

Mixture

100%
Liquid Flour Other
NoName

Since 2017

Quriousity. I have been baking with sourdough for about 10 years. I created this starter, because the previous one died on me.

Characteristics

I can use it for any purpose.

Taste & flavour

NoName top shot
NoName rising shot

Recipe

Starting ingredients

  • 50% Wheat

Feeding ingredients

  • 50% Wheat
1
I usually feed the sourdough at a ratio of 1:2:2 for baking about 6 hours before use. If i am not baking i feed it 1:1:1, and put it back in the fridge after about an hour.
50% Wheat

Working method

1
This starter was created about 1 1/2 yeares ago. I used som natural yeastwater made from raisins, and plane white flour.
50% Wheat

Result

Standard loaf

wheat + spelt or durum 80/20. Hydration about 70%. Starter 20% and salt 2%
NoName Standard loaf first overview
NoName Standard loaf second overview

Pizza

NoName Pizza first overview

Panettone

NoName Panettone first overview

Altamura

100% durum bread
NoName Altamura first overview

Preserve your sourdough for the future

Create your own

Comments

I used this starter for both sweet bread, like panettone, and ordinary sourdough bread. I have used it with variuos flours like wheat, durum, spelt, and rye.It works with everything.