Age

3Years
Color

Country of origin Brazil

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1556 sourdoughs
  • 82 countries
  • 1188 cities

Mixture

55%
45%
Liquid Flour Other
Coalhada

Since 2016

To adquire some experience.

Characteristics

Using milk in the formula, I noted that this makes the starter a little bit stiffer than using only water as liquid. Flavour is more lactic too and it develops many flavours and aromas in the bread baked. At least, I noted a great cold fermentation (at the fridge). In about 15 hours at the fridge, the fermantation double the volume.

Taste & flavour

Recipe

Starting ingredients

  • 20% Water
  • 20% Milk
  • 60% White wheat flour
  • 20% Water
  • 20% Milk
  • 30% White wheat flour
  • 30% Rye wheat flour

Feeding ingredients

  • 20% Water
  • 20% Milk
  • 60% White wheat flour
1
same wheitgh and proportions of starter. After doubled in volume, use 30g as a starter for a baking and restore the remaining levain at the fridge.
20% Water 20% Milk 60% White wheat flour

Working method

1
80% hidratation with organic white wheat flour, 50% milk and 50% water. Fed 3x week and stored at the fridge
20% Water 20% Milk 60% White wheat flour
2
Before use: 1st feed: same wheitgh and proportions of starter. After doubled in volume, use 30g as a starter for a baking and restore the remaining levain at the fridge. 2nd and 3rd feeds: repeat the 1st process to reach the volume needed in the recipe. Sometimes I use a blend of flours (white wheat, rye wheat or malted rye wheat) to add flavor and colour to the bread.
20% Water 20% Milk 30% White wheat flour 30% Rye wheat flour

Preserve your sourdough for the future

Create your own