Mischung

25%
50%
25%
Flüssigkeit Mehl Weitere
Oak

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek

seit 2016

6 years ago I made a sourdough for high school purposes but back then I wasn't that focused on keeping it alive... Meanwhile I've worked with some premade starters the last couple of years at work, I wanted to make one by myself at home. I took the original recipe I used at high school and tweaked it a bit.

Charakteristische Eigenschaften

As it's fermenting with 25% sour barrel aged beer inside it's definitely a sour starter. Most often I use it too bake in combination with some sweeter fermented water to balance the sourness.

Geschmack und Aroma

Oak front shot
Oak rising shot

Rezept

Zutaten für den Starter

  • 50% Flour
  • 25% Water
  • 25% Barrel aged beer
  • 50% Flour
  • 25% Water
  • 25% Barrel aged beer

Zutaten für die Auffrischung

  • 100g Starter
  • 100g Flour
  • 50g Water
  • 50g Barrel aged beer
1
I feed my starter once a week. I use equal amounts of starter, flour and liquids to let it stay alive...
100g Starter 100g Flour 50g Water 50g Barrel aged beer

Aufarbeitung

1
Day 1: Mix 50g of water at 25°C and 50g of barrel aged beer and 100 gr. of flour together. Let it sit for 24 hours on the counter at room temperature (20°C) with the lid loose on top of the glass.
50% Flour 25% Water 25% Barrel aged beer
2
Day 2-14: Take 100g of the mixture of day 1, 50g of water at 25°C, 50g of barrel aged beer and 100 gr. of flour and mix all together. Let it sit for 24 hours on the counter at room temperature (20°C) with the lid loose on top of the glass.
50% Flour 25% Water 25% Barrel aged beer
3
Depending on how active the starter is, it's possible that after day 7 it's ready to use. However, in my case I had to keep feeding it each day until day 14. From day 1 to day 13 I hardly saw any change at all. From day 13 to day 14 it doubled.

Ergebnis

Dates & Nuts loaf

My favorite one so far. It's a combination of 15% starter and 50% yeast water from dates. Nuts and dates added after.
Oak Dates & Nuts loaf first overview
Oak Dates & Nuts loaf second overview

Regular

Basic sourdough loaf topped with sesame seeds. "Do nothing" method.
Oak Regular first overview

Baguette regular

Standard baguette overnight method
Oak Baguette regular first overview

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek