Perfect sourdough

Miscela

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Liquido Farina Altro
Luigi

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Since 2016

I retired this year and have always been interested in fermentation and baking. I spent a few weeks studying recipes on the Internet and finally took the plunge. I have had much more success since taking Teresa Greenway classes.

Caratteristiche

My starter is very active. It doubles in about 2 hours when fed. It doesn't rise dramatically when mixed for the dough recipe, but, does have a great oven spring when baked.

Sapore e aroma

Luigi  top shot
Luigi  jar shot
Luigi  front shot
Luigi  rising shot

Ricetta

Ingredienti di partenza

  • 50% Water
  • 50% Flour
  • 50% Flour
  • 50% Water
  • 50% Flour
  • 50% Water

Ingredienti per il rinfresco

  • 50% Flour
  • 50% Water
1
Feed daily by first removing half and adding 1 cup flour and 1/2 cup water.
50% Flour 50% Water

Metodo di lavorazione

1
Day one. Mix 1cup of flour and 1/2 cup water.
50% Water 50% Flour
2
Day two. Remove 1/2. Add and mix 1 cup flour and 1/2 cup of water.
50% Flour 50% Water
3
Continue on following days with step two (leaving on counter) until starter becomes bubbly and active. Mine took about 12 days. Starter may be stored in refrigerator and fed weekly in the same manner or the night before baking and again the following morning.
50% Flour 50% Water

Result

Bread, pizza dough, banana bread, rosemary garlic bread

Sourdough biscuits are so good!
Luigi  Bread, pizza dough, banana bread, rosemary garlic bread first overview
Luigi  Bread, pizza dough, banana bread, rosemary garlic bread second overview
Luigi  Bread, pizza dough, banana bread, rosemary garlic bread first slice
Luigi  Bread, pizza dough, banana bread, rosemary garlic bread second slice

Bread

Teresa Greenway's first loaf.
Luigi  Bread first overview
Luigi  Bread second overview
Luigi  Bread first slice
Luigi  Bread second slice

Conserva il tuo lievito madre per il futuro

Crea il tuo Explore sourdough library

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