Mistura

50%
50%
Líquido Farinha Outro
Mija

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 2020

I've been interested in baking for a long time. Not doing much about it, though, until the pandemic hit. The first couple of months were a challenge as the starter matured and my practice improved. Baking on a Big Green Egg grill was part of the fun; controlling the temperature using coals is the tricky part. Recently I am relying more on a gas oven.

Características

A very active young starter from unbleached all-purpose flour. Ready at the start, it had acidic tones and a pungent smell from the acetic acid. With time, it has become sweeter and fruity at times. It is less than a year old, and this will be the first winter for it. We will see how working in a colder environment turns out.

Sabor

Receita

Ingredientes iniciais

  • 50% All-purouse flour
  • 50% Filtered tap water

Ingredientes para alimentar

  • 30g Starter
  • 60g Ap flour
  • 60g Water
1
I use a 2:2:1 ratio to feed every 24h three days a week, just before the weekend baking. The rest of the days, I leave it in the fridge.
30g Starter 60g Ap flour 60g Water

Método de trabalho

1
All-purpose unbleached flour and water.
50% All-purouse flour 50% Filtered tap water

Result

Sourdough Country Loafs

Mija Sourdough Country Loafs first overview

Pain de Mie

Mija Pain de Mie first overview

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library