Perfect sourdough

Mischung

57%
35%
8%
Flüssigkeit Mehl Weitere
Sweet&Sourdough

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Since 2014

Bread is oldest fermentation product, daily in my life at least 3 times. I want to experiment with creation of new types of sourdough.

Charakteristische Eigenschaften

It is a stiff sourdough which ferments very slowly but keeps very nicely the texture without liquifying. The flavour is buttery, candy fruity and caramel. A nice sweet and sour flavor.

Geschmack und Aroma

Sweet&Sourdough top shot
Sweet&Sourdough jar shot

Rezept

Zutaten für den Starter

  • 250g Sourdough
  • 200g Flour
  • 50g Sugar
  • 80g Water

Zutaten für die Auffrischung

  • 250g Mother
  • 200g Flour
  • 50g Sugar
  • 80g Water
1
Make a very stiff sourdough
250g Mother 200g Flour 50g Sugar 80g Water

Aufarbeitung

1
It is a sourdough fermented on a blend of flour and sugar. It is always refreshed on a high sugar content of 25% on flour to generate special flavours in rich dough application and keep it adapted to these levels of sugar in the final applicattion.
250g Sourdough 200g Flour 50g Sugar 80g Water

Ergebnis

Classical brioche

Flour (T65) 100 Sweet&sourdough 50 Butter 30 Sugar 25 Eggs 38 Cream 10 Salt 1.5
Sweet&Sourdough Classical brioche first overview
Sweet&Sourdough Classical brioche second overview
Sweet&Sourdough Classical brioche first slice
Sweet&Sourdough Classical brioche second slice

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Kommentare

I think I'll try this one, Stefan, before Christmas! Would you suggest feeding it with white flour? Would German T550 work too? Could you please explain the procedure for the classical brioche in detail?