Mixture

84%
16%
Líquido Farinha Outro
Alfred

Preserve your sourdough for the future

Create your own Explore sourdough library

Since 2016

I needed a great challenge, so I started baking with sourdough, just to see if I could. I stopped running marathons and needed a new thing to be good at.

Characteristics

Strong and bold, when baking. Light in color. 2 parts wheat, 1 part rye, so I use it for both rye bread and wheat bread.

Sabor

Alfred top shot
Alfred jar shot
Alfred front shot
Alfred rising shot

Recipe

Starting ingredients

  • 66% Wheat
  • 33% Rye
  • 100% Water

Feeding ingredients

1
I feed him with 50 g og wheat, 25 g of rye and 75 g of water to 75 g of starter.

Working method

1
My sourdough is a mix of wheat and rye, 2/3 to 1/3. I feed it once a week and keep it in the fridge, when not baking. I started my sourdough in October 2016, feeding it twice a day, until it was ready for baking within 8 days.
66% Wheat 33% Rye 100% Water

Result

Sourdoug bread

I mainly bake round loaves in my Dutch oven, but also rye bread for open sandwiches and baguettes.
Alfred Sourdoug bread first overview
Alfred Sourdoug bread second overview
Alfred Sourdoug bread first slice
Alfred Sourdoug bread second slice

Preserve your sourdough for the future

Create your own Explore sourdough library

Comentários

I hope to learn a lot more about sourdough and higher hydration in the future. - Also baking sweet cakes with sourdough would be a welcoming challenge for me.