100% VOLLSTÄNDIG

Mischung

75%
25%
Flüssigkeit Mehl Weitere
Bunda

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seit 2016

My hobby, interest and passion for baking got me started to make my own starter, because I use to work as a pastry chef before and sourdough baking got me really hooked that time and it's a way of meditationand relaxation for me

Charakteristische Eigenschaften

My sourdough it doesn't have too much acidic flavor, but it has nice aromatic and tangy aroma. However the results of the baking using my sourdough it's been always a pleasure experience. It has nice crumb interior, really good oven spring with a nice ear on it and nice caramelization

Geschmack und Aroma

Bunda top shot
Bunda jar shot
Bunda front shot
Bunda rising shot

Rezept

Zutaten für den Starter

  • 100g 1. whole wheat flour
  • 100g 2. high gluten white flour
  • 200g 3. water (non chlorine)
  • % Mix till combined and let it rest for 12 hours (covered)

Zutaten für die Auffrischung

  • 100g Water
  • 50g Whole wheat flour
  • 50g Strong white flour
1
Discard 200 grams of the sourdough and feed with 100 grams water 50 grams Wholewheat flour 50 grams Strong white flour Let it coveres and rest for 12 hours
100g Water 50g Whole wheat flour 50g Strong white flour

Aufarbeitung

1
1. 100 gr Whole wheat flour 2. 100 gr White flour 3. 200 gr Water Mix all the ingredients till combined and stored in room temperature (30° C) and let it rest for 12 hours
100g 1. whole wheat flour 100g 2. high gluten white flour 200g 3. water (non chlorine) % Mix till combined and let it rest for 12 hours (covered)

Ergebnis

Viennoiseries

I use my starter in higher hydration (more liquid) to make croissant, I use 20% liquid starter for the croissant
Bunda Viennoiseries first overview
Bunda Viennoiseries second overview
Bunda Viennoiseries first slice
Bunda Viennoiseries second slice

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