Alter
9Jahre
Farbe
Ursprungsland Thailand
Geschmack
und Aroma
Mischung
91%
8%
Flüssigkeit
Mehl
Weitere
Minnika WW
Bewahren Sie Ihren Sauerteig für die Zukunft auf
Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothekseit 2015
I’d heard of sourdough bread and its health benefits. In 2015 I became interested when I saw how to make a starter on Pinterest.
Charakteristische Eigenschaften
My sourdough starter is thick, smells pleasant and is full of bubbles. It rises to almost double within about 4 hours of refreshing/feeding.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 45g Wholewheat flour
- 10g Bread
- 5g Buckwheat flour
- 60g Mineral water
Zutaten für die Auffrischung
1
See description in Steps 1 - 5 above.
Aufarbeitung
1
Remove the jar of starter from the fridge a day before baking.
Remove most of the starter from the jar and
Mix the remaining starter with mineral water wholewheat flour, bread flour & buckwheat flour .
45g Wholewheat flour
10g Bread
5g Buckwheat flour
60g Mineral water
2
Mix ingredients thoroughly till there is no dry flour.
Put the lid loosely onto the jar and store on the kitchen counter out of direct sunlight.
3
Put an elastic band around the jar to mark the level of the starter.
The next morning your starter is ready to use if you see the following:
It has increased in quantity.
So, it has risen above the rubber band and
It is nice and bubbly.
4
Weigh the amount of starter needed for your recipe.
Lightly close the jar and put the remaining starter back into the fridge.
5
Next time you plan to bake,
Repeat steps 1 - 4
Ergebnis
‘All Things Sourdough’
Bread, rolls, baguettes. Discard starter: Crumpets, English muffins, flat bread, pancakes, hot x buns, muffins, crackers