Perfect sourdough

Mélange

Unknown
Liquide Farine Autres
Didi

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Since 2017

Fascination for naturally leavened bread and problems with yeast based products

Caractéristiques

Used flour is strictly Tipo 0 violet from Molino Murano. The sourdough is absolutely great for handkned (Rubaud method) open crumb breads (see #brotokolls Instagram Profile: @brotokoll). Avg. time until it triples is around 6 hours at 25 degrees. room temperature

Goût et saveur

Didi jar shot
Didi rising shot

Recette

Ingrédients de base

  • % 10

Ingrédients pour nourrir le levain

  • 10% Starter
  • 100% Flour
  • 100% Water
1
The starter is used directly out of the fridge. Used water temperature for feeding is roughly 33 degrees Celsius. Flour is stored at room temperature (avg. 25 degrees). Water and starter are mixed, flour is added and the whole mass is put in a high bin which is covered with plastic wrap which has holes in order to let the sourdough breath. Feeding ratio: 1:10:10.
10% Starter 100% Flour 100% Water

Méthode de travail

1
I took a a starter amount of 10% of a given sourdough (was a gift) and built my sourdough with it.
% 10

Result

Rosie, "Crazy bake", Raspberry temptation

from left to right - all loafs handkned via Rubaud method.
Didi Rosie, "Crazy bake", Raspberry temptation first overview
Didi Rosie, "Crazy bake", Raspberry temptation second overview
Didi Rosie, "Crazy bake", Raspberry temptation first slice
Didi Rosie, "Crazy bake", Raspberry temptation second slice

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Commentaires

It's a real pleasure working with "Didi" - his mild flavor makes really awesome bread