Sozzy (S for Sourdough and Ozzy for Aussie) recipe

Sozzy (S for Sourdough and Ozzy for Aussie)

Loganholme, Australie

Mélange

Unknown
Liquide Farine Autres
Sozzy (S for Sourdough and Ozzy for Aussie)

Préserver votre levain pour le futur

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Depuis 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!

Caractéristiques

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.

Goût et saveur

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

Recette

Ingrédients de base

Ingrédients pour nourrir le levain

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.

Méthode de travail

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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