"SPONGEBOB" recipe

"SPONGEBOB"

Tempe, Australia

Mixture

100%
Liquid Flour Other
"SPONGEBOB"

Preserve your sourdough for the future

Create your own Explore sourdough library

Since 2018

I loved buying Sourdough but it cost me $8-9 twice a week. I have a fluctuating income so decided to try and make my own bread and that's how I started.

Characteristics

I bake a Boule in a Lodge Combo Dutch Oven and or a Batard and Baguettes on a newly purchased 38x33 0.6cm Bakers Steel . I use sauna stones from Sauna HQ Melbourne for steam!

Taste & flavour

"SPONGEBOB" top shot
"SPONGEBOB" jar shot
"SPONGEBOB" front shot
"SPONGEBOB" rising shot

Recipe

Starting ingredients

  • 100g Whole wheat organic
  • 100g Bakers flour

Feeding ingredients

1

Working method

1
July 2018 Day 1. 1/2 Cup Whole Wheat Organic Flour 1/2 Cup Unsweetened Pineapple Juice Day 3 3 tbs Baking Flour 2 tbs Filtered Water 3 tbs Existing Starter Culture Day 4 Discard all but 2-3 tbs Starter Feed with Whole Wheat Flour Day 5 Discard all but 2-3 tbs Starter continue to feed with Bakers Flour and Filtered Water.
100g Whole wheat organic 100g Bakers flour

Result

Baguettes & Pizza

I sometimes create a sponge to make Baguettes and pizza bases!
"SPONGEBOB" Baguettes & Pizza first overview
"SPONGEBOB" Baguettes & Pizza second overview
"SPONGEBOB" Baguettes & Pizza second slice

Preserve your sourdough for the future

Create your own Explore sourdough library

Comments

I enjoy the challenge of baking and perfecting loaves, baguettes and pizzas. Recently we had a heat wave in Sydney and I experienced how the room temperature affected my loaf shaping, which totally collapsed in the heat. When I checked the wall thermometer I realized it was 30degrees Celsius in the kitchen! The other thing I have discovered with my Starter is that it is rising well beyond height of the banneton after 12 hours in the fridge! Super crazy.

It is nearly the end of the first week of January 2021 and wish everyone across the globe best wishes. Keep baking and stay safe! Lani