Country of origin Malaysia
in the world
- 1585 sourdoughs
- 86 countries
- 1399 cities
Because of health concerns of my children and the curiosity towards the mystery of sourdough.
After mix into the bread recipe it first proofing is 4 hours and final rise it only take 2 hours. It smell wine like.
Taste & flavour
- 60g Organic raisin
- 250g Filtered water
- % 750ml jar
- 50g Brown sugar
- 100g Raisin yeast water
- 100g Atta whole wheat flour
- 100% Water
- 100% Atta wholewheat flour
- 100% Sourdough
Using filtered water to be safe that it won't contaminated the sourdough.
it contain Enzyme that starter need it.
100% Atta wholewheat flour
Activated Sourdough. Feeding it for 7 days until it can double within 3-4 hours then only use it to make bread.
Use organic dried raisin is good for a start to make yeast water.
60g Organic raisin
Using filtered water is much safe because it won't contaminate and affect the fermentation
250g Filtered water
Must be boiled in boiling water for 3 minutes and soaked 10 minutes before use. This is to kill any germ that might live in the bottle.
% 750ml jar
Using brown sugar is to give it a kick start and let the fermentation duration shortened.
50g Brown sugar
Let all the above ingredients to be mix together and let it ferment for about a week. Don't forget to shake it 2 times a day and open the cap to let it breathe. After it is fermented it will be like carbonated soft drink. Then it is time to weight the yeast water out. But keep the rest in the fridge.
100g Raisin yeast water
Use Atta the Whole wheat flour to start the process to make starter is good because it contains enzyme that sourdough love it.
100g Atta whole wheat flour
Sourdough steamed eggless cupcake
It is traditionally use by Chinese to pray for prosperity and luck .