My husband loves bread and I've always wanted to learn to bake sourdough bread for our enjoyment. I also wanted to enjoy the good flours available to for breadmaking..

Characteristics

I'm not really a very experienced baker but I am able to produce a good bread with my sourdough. It is very active, up to 3X the volume in 4 -5 hours. It is able to lie dormant in the fridge or become active after I feed it. Reliable. Makes a wonderful Japanese Hokkaido bread - a staple for us right now.

Viscocity

Taste & flavour

Recipe

Starting ingredients

50g All purpose flour
50g Red wheat flour
100g Bottled water

Feeding ingredients

10% Starter
45% Flour

I take about 2 tbsp of starter and mix it in equal amounts of above flour and water

10% Starter 45% Flour

Working method

My starter is a blend of All purpose flour (Rogers brand) 50% and Hard Red wheat 50%. Occasionally also add a bit of traditional rye. The Red Wheat and Rye comes from a local organic farm in Agassiz. The addition of the red wheat flour was what made my starter quite active.

50g All purpose flour 50g Red wheat flour 100g Bottled water