Mistura

91%
9%
Líquido Farinha Outro
Ratios

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 2011

We don't have sourdough bread in Egypt. When I started to travel in Europe I tasted sourdough for the first time, and I couldn't ignore the idea of trying to make it at home. I read a lot of books and practiced on my own. I worked for about 2 years before I began to see satisfying results. Now we are proud to create the best artisan bread in Egypt.

Características

Our sourdough is eight years old; it was our third attempt at creating sourdough after 2 failures. It's very active after fermentation, pale in color.

Sabor

Ratios top shot
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Receita

Ingredientes iniciais

  • 50% Water
  • 5% Flour

Ingredientes para alimentar

  • 50% Water
  • 50% Flour
1
Add water, stir. Then add flour, stir til incorporated. Equal amounts
50% Water
2
Then add flour, stir til incorporated.
50% Flour

Método de trabalho

1
We calculate the amount needed of sourdough for the next day's baking, and then add accordingly. We use 100% hydration ratio.
50% Water
2
We typically use high-gluten bread flour in feeding the sourdough, but we also make sure to add 10% or less of rye and bran to the mix.
5% Flour

Result

Country White Sourdough

We mainly bake white and whole wheat loaves, as well as baguette and ciabatta. Our full range is available online
Ratios Country White Sourdough first overview
Ratios Country White Sourdough second overview
Ratios Country White Sourdough first slice
Ratios Country White Sourdough second slice

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library