流体 粉 其他
保存您的酸面团，以备将来使用。Create your own Explore sourdough library
I make yeast bread for a number of years, and started hearing more about sourdough and the benefits of eating it and decided to try my hand at it and I have not used yeast for my breads since
I make a white flour most of the time,sometimes I will substitute whole wheat for some of the all purpose flour I use. It turns out with a nice crisp crust . Smaller Crumb holes ( I like my butter to stay on) very soft crumb. Nice tangy flavour I bake it usually on pizza stone
- 4oz Water
- 2oz Wholewheat flourr
- 2oz All purpose flour
- 4oz Water
- 4oz All purpose flour
Remove from frig. Let warm up for a couple hours. Remove discard, feed all purpose flour and bottle water. Let sit till double in size. Remove what I need for recipe. Refeed. When double place in frig to keep for next time
4oz Water 4oz All purpose flour
Mixed whole wheat and all purpose flour with bottled water . Day 1 let sit, covered. Day 2 discard half feed 4 Oz water and 4oz flour. Day 3 discard half after 12 hours and feed as previously. Days 4,5&6 repeat. Nice bubbly, gooey starter doubled in size. Ready to bake with!
4oz Water 2oz Wholewheat flourr 2oz All purpose flour
Pancakes, pizza dough, chocolate cake ,burger buns
These have all turned out to be very tasty. The chocolate cake blew my mind with the flavour.
I absolutely love baking with sourdough starter! I use it instead of yeast whenever I can.