Mixture

100%
Liquid Flour Other
Prune

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Since 2020

I wanted to expand my baking experience and I was/am fascinated that I can control the outcome of my bakes right from the start and the time it takes to create a loaf (aesthetics like crumb aside), is fantastic therapy. I'm never searching for the alveoli-filled crumb, all I do is treat the dough gently and lovingly for it will feed me and my family. :)

Characteristics

Prune is active even after a cold slumber (for when I'm not baking or on holiday). She peaks at 4 to 5 hours regularly, making it very easy to time my bakes.

Taste & flavour

Prune top shot
Prune jar shot
Prune front shot
Prune rising shot

Recipe

Starting ingredients

  • 50g Prune

Feeding ingredients

  • 10g Starter
  • 20g Water
  • 20g Flours
1
Remove discard (discards are used in several other recipes), leave behind 10g in the jar
10g Starter
2
Add 20g water
20g Water
3
Add in 15g all purpose or bread flour and 5g spelt flour
20g Flours

Working method

1
Prune is used as it (100%) or sometimes as Etno (50%)
50g Prune

Result

Cranberry walnut loaf

This is my favorite kinda loaf. Easy to make, with a nice crunch and tart taste. Great for breakfast or brunch
Prune Cranberry walnut loaf first overview
Prune Cranberry walnut loaf second overview
Prune Cranberry walnut loaf first slice

Chocolate+espresso swirl loaf

This was a test bake. The choc+espresso amount in the 2nd dough could be doubled for a more intense flavor.
Prune Chocolate+espresso swirl loaf first overview

Preserve your sourdough for the future

Create your own Explore sourdough library