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I have always enjoyed baking, and wanted to find a better (healthier!) alternative to commercial yeast.
Susie is 8 years old, has a fuity-sweet, yogurt-like, mildly acidic aroma and is a very vigorous lady. I think of her as an active, buxom blonde in a very short Dirndl dress. :) She typically more than doubles in volume within 4 hours, and remains at peak for about 2 hours. The breads she produces have a soft, fluffy, very open crumb and a very mildly sour flavour.
Вкус и аромат
Ингредиенты для стартера
- 100g Spring water from aberfoyle, on
- 100g Hard spring wheat (unbleached, organic) from saskatchewan
Ингредиенты для обновления
- 60g Spring water
- 60g Unbleached, organic hard spring wheat
- 30g Sourdough starter
For maintenance feeds, I discard all but 30g of the starter, then add 60g each of flour and water. If intending to bake in a day or two, I leave the starter on the counter until doubled, and feed again 12 hours later. Otherwise I return it to the fridge immediately after feeding.
60g Spring water 60g Unbleached, organic hard spring wheat 30g Sourdough starter
When I first started "Susie", I fed equal parts flour and water (in a 2:1 ratio to the existing starter) every 12 hours. After 4 days, I cut back to feeding every 24 hours. Maintenance feeds now are bi-weekly.
100g Spring water from aberfoyle, on 100g Hard spring wheat (unbleached, organic) from saskatchewan
Plain, seeded, or with fruits and nuts, or olives...
Buns and Rolls:
Kaisers, "Salzstangerln", "Kipferln" and the like.
Plain, herbed or with chilli flakes and lemon zest.
Brioches and Babkas:
Chocolate, hazelnuts, almonds, rum-soaked raisins or cranberries... Need I say more?
Streusel and seasonal fruit, some Bourbon Vanilla, sweet butter or EV olive oil... Susie can bake anything. :)