Mistura

75%
25%
Líquido Farinha Outro
Freud

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 2020

I have loved baking for many years and baked sourdough with a starter I got from my favourite bakery before, but a few months back, just because I wanted to try it, I decided to start my own sourdough culture.

Características

Smelling quite fruity, with a pungent sour quality shining through. After baking the bread has more of a subtle sour flavour and pleasant depth.

Sabor

Freud rising shot

Receita

Ingredientes iniciais

  • 20g Whole wheat flour
  • 30g Strong bread flour
  • 30g Filtered water

Ingredientes para alimentar

  • 30g Filtered water
  • 20g Whole wheat flour
  • 30% Strong bread flour
1
Add 20 grams of last day's starter to a fresh, rinsed glass container
2
Add 30 grams of warm, filtered water and mix thoroughly.
30g Filtered water
3
Add 20 grams of freshly milled whole wheat flour
20g Whole wheat flour
4
Add 30 grams of strong bread flour and mix again.
30% Strong bread flour
5
Cover with a lid, without fulling closing the container.

Método de trabalho

1
I use a simple mix of 20 grams of whole wheat flour, 30 grams of strong bread flour and 30 grams of warm, filtered water. The flour I mill myself. Started Freud myself, without the use of any "Anstellgut" from a bakery and he is living his best life.
20g Whole wheat flour 30g Strong bread flour 30g Filtered water

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library