Perfect sourdough

Age

1Year
Color

Country of origin Slovenia

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1546 sourdoughs
  • 82 countries
  • 1188 cities

Mixture

45%
55%
Liquid Flour Other
Q-chi

Since 2018

Healthier then yeast, than Anita Šumer showed me how to do it.

Characteristics

A bit shy in the begining, than very active. With rum and fruit notes.

Taste & flavour

Q-chi top shot
Q-chi jar shot
Q-chi front shot
Q-chi rising shot

Recipe

Starting ingredients

  • 13g Whole wheat flour
  • 5g Whole spelt flour
  • 2g Oat flour
  • 17g Water
  • 15g Whole wheat flour
  • 5g Whole spelt flour
  • 17g Water

Feeding ingredients

  • 25g Whole wheat flour
  • 20g Water
  • 5g Oat flour
  • 20g Water
  • 20g Whole wheat flour
1
Mix and leave on room temperature for at least 1 hour, than return to fridge.
25g Whole wheat flour 20g Water
2
Mix and leave on room temperature for at least 1 hour, than return to fridge.
5g Oat flour 20g Water 20g Whole wheat flour

Working method

1
Mix all three types of flour with tap water. Let sit in a covered (but not quite) jar on the kitchen counter.
13g Whole wheat flour 5g Whole spelt flour 2g Oat flour 17g Water
2
Add flour and water. Let sit in a covered (but not quite) jar on the kitchen counter.
15g Whole wheat flour 5g Whole spelt flour 17g Water

Result

Black wheat flour buns

Buns made of wheat flour (T850) and black wheat flour (T1100).
Q-chi Black wheat flour buns first overview

Butterfly Bread

Wheat flour (T850) with whole wheat and whole spelt flour.
Q-chi Butterfly Bread first overview

Breadsticks

Wheat flour (T850), whole wheat flour and rosemary.
Q-chi Breadsticks first overview
Q-chi Breadsticks second overview
Q-chi Breadsticks first slice

Corn bread

Corn flour, corn meal and wheat flour (T850).
Q-chi Corn bread first overview
Q-chi Corn bread second overview

Preserve your sourdough for the future

Create your own