Age

2Years
Color

Country of origin Canada

Taste
& Flavour

Asia
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Sourdough
in the world

  • 1407 sourdoughs
  • 82 countries
  • 1187 cities

Mixture

75%
25%
Liquid Flour Other
DoughOne

Since 2016

My husband loves bread and I've always wanted to learn to bake sourdough bread for our enjoyment. I also wanted to enjoy the good flours available to for breadmaking..

Characteristics

I'm not really a very experienced baker but I am able to produce a good bread with my sourdough. It is very active, up to 3X the volume in 4 -5 hours. It is able to lie dormant in the fridge or become active after I feed it. Reliable. Makes a wonderful Japanese Hokkaido bread - a staple for us right now.

Taste & flavour

DoughOne top shot
DoughOne jar shot
DoughOne front shot
DoughOne rising shot

Recipe

Starting ingredients

  • 50g All purpose flour
  • 50g Red wheat flour
  • 100g Bottled water

Feeding ingredients

  • 10% Starter
  • 45% Flour
1
I take about 2 tbsp of starter and mix it in equal amounts of above flour and water
10% Starter 45% Flour

Working method

1
My starter is a blend of All purpose flour (Rogers brand) 50% and Hard Red wheat 50%. Occasionally also add a bit of traditional rye. The Red Wheat and Rye comes from a local organic farm in Agassiz. The addition of the red wheat flour was what made my starter quite active.
50g All purpose flour 50g Red wheat flour 100g Bottled water

Result

DoughOne

I've made Grassini, pizzas, crackers, Sourdough Hokkaido loafand bread with my starter.
DoughOne DoughOne first overview
DoughOne DoughOne second overview
DoughOne DoughOne first slice
DoughOne DoughOne second slice

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