Sozzy (S for Sourdough and Ozzy for Aussie) recipe

Sozzy (S for Sourdough and Ozzy for Aussie)

Loganholme, Australia

Mezcla

Unknown
Líquida Harina Otros
Sozzy (S for Sourdough and Ozzy for Aussie)

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desde 2018

I have always loved the taste of sourdough but cannot buy artisan loaves locally, so I finally decided to have a go myself - and was instantly hooked! It’s taken a while to get a robust starter that I can get consistent results with, but my last few bakes have been ‘proper’ sourdoughs. Beyond excited!

Características

Sozzy is very active and gets fed once a day - one tablespoon of starter, plus 2 tablespoons of spring water plus 3 tablespoons of flour. My flour mix is currently 25% whole-wheat, 25% Khorasan and 50% Bakers unbleached white (all organic). The flavour is slightly sour with a rich, almost fruity but still savoury aftertaste. The smell has strong sour notes but still smells fresh.

gusto

Sozzy (S for Sourdough and Ozzy for Aussie) top shot
Sozzy (S for Sourdough and Ozzy for Aussie) jar shot
Sozzy (S for Sourdough and Ozzy for Aussie) front shot

Receta

Ingredientes de partida

ingredientes de alimentación

1
I use one tablespoon of starter to 2 tablespoons of filtered water and 3 tablespoons of flour mix. My current flour mix is 25% Bakers Whole Wheat flour, 25% Khorasan flour and 50% Bakers Unbleached White flour - all organic. I’m currently feeding once a day and baking about 3 times a week.

método de trabajo

1

Result

Early days for me, still experimenting with sourdough loaves, so have only made bread with my starter so far.
Sozzy (S for Sourdough and Ozzy for Aussie)  first overview
Sozzy (S for Sourdough and Ozzy for Aussie)  second overview
Sozzy (S for Sourdough and Ozzy for Aussie)  first slice

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