Perfect sourdough

Age

6Years
Color

Country of origin Singapore

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1576 sourdoughs
  • 86 countries
  • 1393 cities

Mixture

70%
30%
Liquid Flour Other
ZIPPY

Preserve your sourdough for the future

Create your own Explore sourdough library

Since 2013

When I first took a sniff of a sourdough starter, I fell in love with it. I was fascinated with how alive it is. As I wanted to eat more healthily I started to bake sourdough breads. I realised that after eating sourdough bread, I do not feel bloated. I could stave off my hunger longer.

Characteristics

I was given a 2 year old starter when I attended a bread making class. I have since maintained it for about half a year. You can say Zippy is now 3 years old. It is fruity with a wonderful aroma. Zippy is strong and can go without food for 2 weeks.

Taste & flavour

ZIPPY top shot
ZIPPY jar shot
ZIPPY front shot
ZIPPY rising shot

Recipe

Starting ingredients

  • 50g Bread flour
  • 50g Tap water
  • 50g Starter
  • 50g Bread flour
  • 50g Tap water
  • 50g Starter
  • 50g Bread flour
  • 50g Tap water
  • 50g Starter
  • 50g Bread flour
  • 50g Tap water
  • 150g Starter
  • 150g Bread flour
  • 150g Tap water

Feeding ingredients

  • 50g Water
  • 50g Starter
  • 50g Flour
1
Add in 50gms tap water to 50gm starter and stir slightly.
50g Water 50g Starter
2
Add 50gm flour and mix well Leave it at room temperature for 1-2 hours at 29 deg C Then move to chiller.
50g Flour

Working method

1
Bread Flour 50gm, water 50gm Mix both together and cover loosely. Leave in a warm place.
50g Bread flour 50g Tap water
2
Day 1 Starter 50gm, Flour 50gm, water 50gm Add water to starter, stir slightly then add flour and stir well. This is the first feed. Leave at room temperature for two hours then move it to the chiller at 3-5 deg C
50g Starter 50g Bread flour 50g Tap water
3
Day 2 Starter 50gm Flour 50gm water 50gm Repeat same process as Day 1 There should be some activity with increase in volume.
50g Starter 50g Bread flour 50g Tap water
4
Day 3 Starter 50gm Flour 50gm Water 50gm Repeat process as in day 2. There will again be yeast activity. This is a good sign as the mixture is getting stronger.
50g Starter 50g Bread flour 50g Tap water
5
Day 4 Starter 150gm Flour 150gm Water 150gms This may be the final feeding if you find that the starter is becoming stronger. It can be ready for use the next day. This will be the Mother Dough which you will continue to feed prior to using.
150g Starter 150g Bread flour 150g Tap water

Result

Sourdough sandwich bread

This is based on Teresa L Greenway's Soft Sandwich white loaf. I added toasted sunflower and pumpkin seeds.
ZIPPY Sourdough sandwich bread first overview
ZIPPY Sourdough sandwich bread second overview
ZIPPY Sourdough sandwich bread first slice
ZIPPY Sourdough sandwich bread second slice

Moon Magic Sourdough

Teresa Greenway's Moon Magic sourdough using 60% hydration Mother dough
ZIPPY Moon Magic Sourdough  first overview
ZIPPY Moon Magic Sourdough  second overview
ZIPPY Moon Magic Sourdough  first slice
ZIPPY Moon Magic Sourdough  second slice

Preserve your sourdough for the future

Create your own Explore sourdough library