Mischung

100%
Flüssigkeit Mehl Weitere
Tortoise

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Explore sourdough library

Since 2015

I had baked yeasted breads occasionally for years. I met a woman through a neighborhood Facebook group whose FB picture was a loaf of bread. She told me it was sourdough and I should check out the FB group, Perfect Sourdough. I did. I was intrigued by the gorgeous photos of sourdough breads and so I took an online course from Teresa L Greenway and I have not bought a loaf of bread since.

Charakteristische Eigenschaften

It is extremely resilient. I can leave it in the refrigerator dormant for months and when I take it out it has some dark brown hooch on top but still smells good. I take a tablespoon or so out from the middle, put it in a jar with 40g each of organic whole grain flour and filtered water and do this every 12 hours (using just a tablespoon from the previous batch each time) and it comes fully back

Geschmack und Aroma

Rezept

Zutaten für den Starter

  • 50% Organic whole wheat flour
  • 50% Filtered water

Zutaten für die Auffrischung

1
I take about 20 g of starter that I have in my refrigerator and mix it with 40 g of organic whole wheat or organic rye flour and 40 g of tap water that has been through a Brita filter and mix...then put in my Brod and Taylor proofer for 12 hours a7 70 degrees F. I do this over 2 days and then add the amounts necessary for whatever recipe I'm using

Aufarbeitung

1
organic whole wheat flour filtered water
50% Organic whole wheat flour 50% Filtered water

Ergebnis

Breads, Pretzels, Babka, Pancakes, Ginger cake

I make 100% Whole Wheat Bread, Norwich Rye Bread, Baguettes, Pretzels, Chocolate Babka, Ginger cake and Pancakes.

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Explore sourdough library