Perfect sourdough

Age

1Year
Color

Country of origin Austria

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

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Mixture

Unknown
Liquid Flour Other
Didi

Since 2017

Fascination and problems with yeast based products

Characteristics

Used flour is strictly Tipo 0 violet from Molino Murano. The sourdough is absolutely great for handkned (Rubaud method) open crumb breads (see #brotokolls Instagram Profile: @brotokoll). Avg. time until it triples is around 6 hours at 25 degrees.

Taste & flavour

Didi jar shot
Didi rising shot

Recipe

Starting ingredients

  • % 10

Feeding ingredients

  • 10% Starter
  • 100% Flour
  • 100% Water
1
The starter is used directly out of the fridge. Used water temperature for feeding is roughly 33 degree Celsius. Flour is stored at room temperature (avg. 25). Water and starter are mixed, flour is added and the whole mass is put in a high bin which is covered with plastic wrap which has holes in order to let the sourdough breath. Feeding ratio: 1:10:10.
10% Starter 100% Flour 100% Water

Working method

1
The sourdough was given to me. I took a astarter amount of 10% of it and built my sourdough with it.
% 10

Result

Rosie, "Crazy bake", Raspberry temptation

from left to right - all loafs handkned via Rubaud method.
Didi Rosie, "Crazy bake", Raspberry temptation first overview
Didi Rosie, "Crazy bake", Raspberry temptation second overview
Didi Rosie, "Crazy bake", Raspberry temptation first slice

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