Setareh Kurdestan recipe

Setareh Kurdestan

Saghez, Iran
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Age

99Years
Color

Country of origin Iran

Taste
& Flavour

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Mixture

48%
34%
17%
Liquid Flour Other
Setareh Kurdestan

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Since 1925

The sourdough inherited form her grandmother (fatemeh grandmother) about 150-200 years ago.

Characteristics

its a pasty sourdough but when we fresh and prepare it for baking, it becomes a liquid (watery) sourdough.

Taste & flavour

Setareh Kurdestan rising shot

Recipe

Starting ingredients

  • 488g Water
  • 340g White flour
  • 172.2g Starter

Feeding ingredients

1
a part of pervious dough (from last week) will be use as starter.

Working method

1
a part of pervious dough (from last week) will be use as starter. and will be prepared by the below ingredients. all ingredients will be mixed and will keep in ambient for 6 hours. then the mixture will be added to main dough.
488g Water 340g White flour 172.2g Starter

Result

Lavash Bread (tanori)

it is a local bread which is baked in traditional oven (Tanoor). fuel of oven is woods.
Setareh Kurdestan Lavash Bread (tanori) first overview
Setareh Kurdestan Lavash Bread (tanori) second overview
Setareh Kurdestan Lavash Bread (tanori) first slice
Setareh Kurdestan Lavash Bread (tanori) second slice

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Comments

Fatemeh Sheikhi

This sourdough has been inherited from past generations to fatemeh (Setareh), and we (Amir & Parang from Golnanpuratos-Iran) registered the sourdough in the quest for sourdough for Fatemeh (Setareh).