I love baking. Baking sweets is unhealthy... you can't eat all that ALL the time, it's a treat. But the baking urge was too strong. So I started baking bread instead. Traditional yeast bread gets boring, doesn't taste as good and is more labour intensive (you have to watch it closely). Sourdough is easy to fit in around weekday work schedules. You can ignore it for hours and it forgives you.

Characteristics

My culture is all the classic good smells you want. Sweet, sour, tangy. My loaves are usually 100% flour (varying types of flour - rye, spelt, white, wholemeal etc, depending on what I have in the pantry). 2% salt, 20% culture and about 75-80% water. I mix with my hand, purely judge my dough on look and feel. The baked bread is soft and chewy. Great flavour. Perfect with jam. Makes good bao too.

Viscocity

Taste & flavour

Recipe

Starting ingredients

_none Bread flour
% Water

Feeding ingredients

I tend to feed my flour every 2-4 days... sometimes I forget about it completely for a couple days but she always forgives me. I live in a cold-climate so maybe the fermentation is a bit slower than other climates? I usually go by instinct, so have no rigid routine about it.

Working method

I usually use plain, standard bread flour. It's always fresh, I buy direct from my local mill in Northern Tasmania. So it's a 'cool-climate' flour. Unsure of the protein percentage. Sometimes a add a bit of wholemeal flour... If I feel like treating Vanessa.

_none Bread flour

Good ol' H20. Nothing special here... although I am on tank water so it's very locally sourced... from my roof. haha

% Water

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Vanessa

Age

Country of origin Australia

Taste & Flavour

Sourdough in the world

Mixture

Preserve your sourdough for the future

Since 2012

Characteristics

Taste & flavour

Recipe

Starting ingredients

Feeding ingredients

Working method

Preserve your sourdough for the future

Taste
& Flavour

Sourdough
in the world