Alter
6Jahre
Farbe
Ursprungsland Vereinigtes Königreich
Geschmack
und Aroma
Mischung
83%
17%
Flüssigkeit
Mehl
Weitere
Bolla
Bewahren Sie Ihren Sauerteig für die Zukunft auf
Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothekseit 2018
Interest and because I love buying sourdough and it's so expensive at the shops. I also like to know what's going into my food. There's so much hard-to-understand information and instructions about sourdough so I just found the most basic recipe and went with it!
Charakteristische Eigenschaften
She's quite hardy. Her bubbles are small and she smells very tangy. When I haven't fed her recently enough she lets me know with a layer of liquid on top. Once I've fed her she recovers pretty quickly. When I haven't used her in a while she can take a while to warm up so I normally feed her daily and keep her at room temp if I know I've neglected her a bit.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 400g Water
- 600g Strong white bread flour
- 200g Sourdough starter
- 12g Salt
Zutaten für die Auffrischung
- 50ml Water
- 50g Strong white bread flour
1
I feed it 50g strong white bread flour and 50ml room temp water every week. If I'm making bread I double the quantities of both and feed it 6 hours before I want to use it.
50ml Water
50g Strong white bread flour
Aufarbeitung
1
Feed the starter 6 hours before you want to use it. Next, stir the flour, water and starter together and leave to rest for 45mins. Add the salt and splash w/ water to help it dissolve. Then I knead it for 15mins and leave to rise in a warm space for 4-5 hours. Once it's risen I fold it, leave for 30 mins and fold it into its final ball. Then put it in the fridge overnight to rise. Cook for 50mins.
400g Water
600g Strong white bread flour
200g Sourdough starter
12g Salt
Ergebnis
Sourdough loaf
