Perfect sourdough
Age
9Years
Color
Country of origin Romania
Taste
& Flavour
Mixture
72%
28%
Liquid
Flour
Other
EXCELSIOR
Since 2015
I was looking for a bread with taste of fermentation (no yeast, no cardboard, no flour taste), as the bread prepared by my grandmother. I love bread and I am passionate about baking and trying different recipe of bread, pastries and cakes.
Characteristics
It is sour in taste, fluid, cereal smell with fruity notes.
Taste & flavour
Recipe
Starting ingredients
- 100g Wholemeal Wheat Flour
- 200g Water
- 100g Wholemeal Wheat Flour
- 200g Water
- 100g Previous day sourdough
Feeding ingredients
- 100g Wholemeal Wheat Flour
- 200g Water
- 100g Old sourdough
1
At every 24h I make a refreshment.
If I stop refreshment of sourdough I keep it in a tight closed jar in fridge (up to 1 month). Few days before use it again I made 3-4 refreshment. To save money you can reduce all quantities to half or quarter.
100g Wholemeal Wheat Flour
200g Water
100g Old sourdough
Working method
1
1st Day
Mix together flour and warm water .
Ferment for 24 h at 24-26oC.
100g Wholemeal Wheat Flour
200g Water
2
Following Days
Mix together all ingredients.
Ferment for 24h in a warm place (22-26oC).
Repeat for at least 10 days.
In first days gas production (bubbling) is lower .
After 7 days you can observed a vigorous fermentation after refreshment.
100g Wholemeal Wheat Flour
200g Water
100g Previous day sourdough
Result
EXCELSIOR
Best choice for a tasty and healthy bread.
Comments
I use for this sourdough only black or whole wheat flour. Not all flours work. I experienced one which did not worked (no bubbles were formed) and I almost lost my sourdough tll I understand that that flour did not had enough enzymes and I changed it.