In Brighton we used to always buy delicious sourdough bread from Infinity Bakery . When we moved to rural France I knew it would be difficult to find good quality sourdough bread (sadly) so I learnt to make it myself.

Charakteristische Eigenschaften

It's a very stable starter and produces a very mild sweet loaf. It forms a nice even crumb but I have yet to manage to get it to form a really wide open crumb . It is quite mild and yoghurty in it's raw taste.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

40% T65
40% Water
20% Starter

Zutaten für die Auffrischung

30% Flour
30% Water
40% Starter

I bake once a week so I get the starter out of the fridge and feed it twice over the course of a day before using that to make a levain for my bread. I also feed the starter again before putting it back in the fridge

30% Flour 30% Water 40% Starter

Aufarbeitung

I mix T65 organic flour with equal weight in water and some starter which I originally obtained from Infinity Bakery in Brighton England

40% T65 40% Water 20% Starter

Ergebnis

Sourdough Boule

This is the bread I make for our household once a week. A classic T80 French boule.

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