I got the inspiration to bake better bread everyday when my boss accidentally left a bread in the oven for too long. Baking bread using yeast didn't give me enough challenge and then I had excellent sourdough bread at a restaurant and then I just knew I had to learn sourdough baking.

Charakteristische Eigenschaften

Very reliable, always produces great dough and bread. Perfect amount of sourness to my taste. Some sweet notes also come through.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

45% Wheat
5% Rye
50% Water

Zutaten für die Auffrischung

20% Mature starter
35% Wheat
5% Rye
40% Water

Take the mature starter out of the fridge and discard all but 100g of it.

20% Mature starter

Add 180g of wheat flour and 20g of rye flour and 200g of 25-26c warm water. Mix just until all ingredients are incorporated and no dry bits of flour remain.

35% Wheat

5% Rye

40% Water

Aufarbeitung

45% Wheat

5% Rye

50% Water

Ergebnis

Spelt bread

Excellent sourdough bread with 20% whole grain spelt flour and 80% hydration.

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