Pasteur recipe

Pasteur

Las Vegas, United States

Age

1Year
Color

Country of origin United States

Taste
& Flavour

Asia
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North America
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Sourdough
in the world

  • 1576 sourdoughs
  • 86 countries
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Mixture

42%
43%
14%
Liquid Flour Other
Pasteur

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Since 2018

I starter working from home in August 2018 of last year. I got quite bored and wanted to pick up a new hobby. I always enjoyed baking so I tried making bread one day and succeeded. Then I went full on and dove into sourdough. It wasn't until I actually understood the science behind sourdough that I learned about all of the health benefits.

Characteristics

My starter is quite dependable and survives even in the cold temperatures of my kitchen. Depending on what type of flour I feed it, it can either be soupy or thick. The smell varies a bit from sweet and tangy when I feed it white flour to more like alcohol when it's fed with whole grain flour.

Taste & flavour

Recipe

Starting ingredients

  • 350g Water
  • 500g Flour
  • 100g Apple
  • 100% Flour
  • 100% Water
  • 50% Starter

Feeding ingredients

  • 25% Starter
  • 100% Flour
  • 100% Water
1
Discard all but 10 grams of starter. Feed at 1:4:4 ratio.
25% Starter 100% Flour 100% Water
2

Working method

1
Combine water flour and grated apple in a jar and allow to ferment for 3 days.
350g Water 500g Flour 100g Apple
2
After the 3rd day discard half of starter. Add flour and water to refresh until the starter is active, or rises and falls predictably.
100% Flour 100% Water 50% Starter

Result

Challah

50
Pasteur Challah first overview
Pasteur Challah second overview
Pasteur Challah first slice
Pasteur Challah second slice

Preserve your sourdough for the future

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