100% VOLLSTÄNDIG

Mischung

50%
50%
Flüssigkeit Mehl Weitere
BOB MADE IN MOROCCO

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seit 2014

Being homesick for bread, sick of white trashy bread full of chemicals

Charakteristische Eigenschaften

Easy to maintain, don't really feed it as one batch lasts for 2-3 baking sessions. When I run low on starter simply feed double the amount of flour/water 100% hydration

Geschmack und Aroma

BOB MADE IN MOROCCO top shot
BOB MADE IN MOROCCO jar shot
BOB MADE IN MOROCCO front shot
BOB MADE IN MOROCCO rising shot

Rezept

Zutaten für den Starter

  • 100g White flour
  • 100g Wholemeal flour
  • 200g Warm water

Zutaten für die Auffrischung

  • 200g Water
  • 100g Wholemeal flour
  • 100g Four
  • 2tbsp Starter
1
200G WATER
200g Water
2
Add 100g of strong wholemeal flour
100g Wholemeal flour
3
Add 100g of strong white flour
100g Four
4
Two spoons of room temperature starter
2tbsp Starter

Aufarbeitung

1
Sieved strong white flour 100G
100g White flour
2
Sieved strong wholemeal flour 100G
100g Wholemeal flour
3
Mix it all with equal (to flour) amount of water 200G
200g Warm water

Ergebnis

Sourdough Bread

Classic Tartine bake, amazing results each time, though each bake is a lesson.
BOB MADE IN MOROCCO Sourdough Bread first overview
BOB MADE IN MOROCCO Sourdough Bread second overview
BOB MADE IN MOROCCO Sourdough Bread first slice
BOB MADE IN MOROCCO Sourdough Bread second slice

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Kommentare

Thank you Maciej. Can you adapt the location from this sourdough. It is located in Morocco. Thats where it comes from. But where do you keep it actually?

It is located in Fes, Morocco. This is where I bake it, it's where I've started from the scratch. The starter has travelled from here to many places in the World and it's being baked in NZ, OZ, USA, UK and Poland. It's called Bob

In case you wonder why I have UK address: I've used the UK address of my friends as the correspondence frequently disappears in Morocco, especially from abroad