The amazing taste of sourdough bread. And the fascination about the wonder that nature gives us to create beautiful breads with 3 simple ingredients ( water, flour and patient ). Everytime my starter is active I am happy. When I create beautiful breads still can do a little dance in front of my oven. Sourdough changed my life definitly. And I am thankfull for that.

Charakteristische Eigenschaften

After 4 years not very sour at all but fine charatistic taste. Like yoghurt. Hyperactive after feeding. Doubled in 4 - 5 hours.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

100% Water
100% Wheat flour

Zutaten für die Auffrischung

Stored in the fridge. Two days before baking out of the fridge and feeding 2 or 3 times. 1:1:1

Aufarbeitung

4 years old starter made by myself. liquid ( 100% hydratation) stone milled bio wheat flour refresh 1:1:1 ( water:flour:satrter) using 30 % starter in my sourdoughbreads

100% Water 100% Wheat flour

Ergebnis

Sourdough bread with beetroot and basil leafs

Like to experiment with all kind of flavours this is one of my favorit. The amazing color and the beautiful taste.

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek

Kommentare

John van den Broek

Thank you Puratos ( and Karl de Smedt ) for this great sourdough event. Great website and library.