Apollonius recipe

Apollonius

São Paulo, Brazil

Age

1Year
Color

Country of origin Brazil

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1407 sourdoughs
  • 82 countries
  • 1187 cities

Mixture

50%
50%
Liquid Flour Other
Apollonius

Since 2017

The desire to eat good breads made by myself.

Characteristics

In the first months of use it still did not have much force, but mainly in the last month it has developed a lot and has generated more structured loaves and doughs with greater capacity of water absorption.

Taste & flavour

Apollonius top shot
Apollonius jar shot
Apollonius front shot
Apollonius rising shot

Recipe

Starting ingredients

  • 50g Whole wheat flour
  • 50g Mineral water

Feeding ingredients

  • 50g Levain
  • 100g Whole wheat flour
  • 100g Mineral water
  • 1tbsp Whole wheat flour
1
I take the glass pot from the refrigerator, pick up the yeast and add more flour and water, letting it rest at room temperature for 8 hours until it wakes up.
50g Levain 100g Whole wheat flour 100g Mineral water
2
I reserve 50g of the yeast, add 1 spoon of flour, mix well and store it again in the glass jar in the refrigerator until the next use.
1tbsp Whole wheat flour

Working method

1
I mix the ingredients in equal amounts, 50g each, every 24 hours for 1 week, leaving it to rest at room temperature covered by a dishcloth during the intervals. Then I put the new sourdough inside a glass jar and take to the refrigerator until the next feed.
50g Whole wheat flour 50g Mineral water

Result

Sourdough Noir

Bread with dark chocolate, dried fruit, and nuts.
Apollonius Sourdough Noir first overview
Apollonius Sourdough Noir second overview

Honey Wheat Bread

Apollonius Honey Wheat Bread first overview

Country Bread

Apollonius Country Bread first overview
Apollonius Country Bread second overview

Whole Wheat Bread

Apollonius Whole Wheat Bread first overview

Preserve your sourdough for the future

Create your own