MyFourthChild recipe

MyFourthChild

Perth, Australia
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Age

8Years
Color

Country of origin Australia

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 3005 sourdoughs
  • 112 countries
  • 2502 cities

Mixture

50%
50%
Liquid Flour Other
MyFourthChild

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Since 2016

A friend showed me her home made sourdough and I was keen to try my own. After a quick lesson I went home with some starter and never bought another loaf of bread.

Characteristics

A tasty , crispy crust. Soft interior with generous holes.

Taste & flavour

MyFourthChild top shot
MyFourthChild jar shot
MyFourthChild front shot
MyFourthChild rising shot

Recipe

Starting ingredients

  • 50% Flour
  • 50% Water

Feeding ingredients

  • 50% Flour
  • 50% Water
1
Take out the fridge and feed 4-6 hours before I intend to mix my dough.
50% Flour 50% Water

Working method

1
Feed 100g of starter with 100g water, 50g white flour, 50g wholemeal flour.
50% Flour 50% Water

Result

Spelt fruit loaf . White wheat & wholemeal spelt loaf. Coffee & walnut loaf. Croissants.
MyFourthChild first overview
MyFourthChild second overview
MyFourthChild first slice
MyFourthChild second slice

Multigrain with wheat, rye, spelt flour & soaked wheat berries. Honey & linseed spelt loaf. Pancakes. Waffles.
MyFourthChild first overview
MyFourthChild second overview
MyFourthChild first slice
MyFourthChild second slice

Preserve your sourdough for the future

Create your own Explore sourdough library

Comments

Kirsty Foreman

There is nothing greater than being able to bake nourishing breads at home. It’s an honour to know I am continuing such an important tradition that I hope to one day teach my children.