Стёпа recipe

Стёпа

Centennial, United States

Mixture

50%
50%
Liquid Flour Other
Стёпа

Preserve your sourdough for the future

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Since 2021

Graduating from yeast breads I used to make in a bread machine and after my homebrewing beer days were over

Characteristics

Average tanginess on most sourdoughs - simple 20% whole wheat, 80% bread flour recipes. Average open crumb. Starter is fed 3 times before used in a recipe, usually with 20% innoculation

Taste & flavour

Recipe

Starting ingredients

  • 50% Whole wheat
  • 50% Water

Feeding ingredients

1
1. Discard everything but 5-10g, feed 1:5 ratio

Working method

1
Grown in Centennial, CO, USA. Fed with 100% whole wheat
50% Whole wheat 50% Water

Result

Bread!

20% whole wheat, 20% innoculation
Стёпа Bread! first overview
Стёпа Bread! second overview
Стёпа Bread! first slice

Preserve your sourdough for the future

Create your own Explore sourdough library