Due to Corona virus i had more time at home and i love bread and thought of making my own and starting point was to first have a sourdough. i named it with my mom's maiden name.

Charakteristische Eigenschaften

it is very bubbly and gets very hungry and its at double the speed if temperature rises above 25 degrees. Very forgiving and never failed to rise a loaf even if i sometimes mistime the feeding. Sometimes i keep it on my desk when working from home and its like having a family member growing and bubbling away ;). It smells very nice (slightly like a beer).

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

100g Wholemeal Wheat Flour
100g Water

Zutaten für die Auffrischung

100g Wholemeal Wheat Flour

i JUST USE 100% HYDRATION TO REPLISH/FEED. WHOLEMEAL FLOUR

100g Wholemeal Wheat Flour

Aufarbeitung

It started with an experiment to learn sourdough bread at my home in London (Cheam) on 20th April 2018 during the Corona Virus Lockdown. I didn't bake bread at home but god hooked after the very first sourdough loaf.

100g Wholemeal Wheat Flour 100g Water

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek