Mischung

75%
25%
Flüssigkeit Mehl Weitere
DoughOne

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Since 2016

My husband loves bread and I've always wanted to learn to bake sourdough bread for our enjoyment. I also wanted to enjoy the good flours available to for breadmaking..

Charakteristische Eigenschaften

I'm not really a very experienced baker but I am able to produce a good bread with my sourdough. It is very active, up to 3X the volume in 4 -5 hours. It is able to lie dormant in the fridge or become active after I feed it. Reliable. Makes a wonderful Japanese Hokkaido bread - a staple for us right now.

Geschmack und Aroma

DoughOne top shot
DoughOne jar shot
DoughOne front shot
DoughOne rising shot

Rezept

Zutaten für den Starter

  • 50g All purpose flour
  • 50g Red wheat flour
  • 100g Bottled water

Zutaten für die Auffrischung

  • 10% Starter
  • 45% Flour
1
I take about 2 tbsp of starter and mix it in equal amounts of above flour and water
10% Starter 45% Flour

Aufarbeitung

1
My starter is a blend of All purpose flour (Rogers brand) 50% and Hard Red wheat 50%. Occasionally also add a bit of traditional rye. The Red Wheat and Rye comes from a local organic farm in Agassiz. The addition of the red wheat flour was what made my starter quite active.
50g All purpose flour 50g Red wheat flour 100g Bottled water

Ergebnis

DoughOne

I've made Grassini, pizzas, crackers, Sourdough Hokkaido loafand bread with my starter.
DoughOne DoughOne first overview
DoughOne DoughOne second overview
DoughOne DoughOne first slice
DoughOne DoughOne second slice

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