Age

2Years
Color

Country of origin United Kingdom

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1431 sourdoughs
  • 82 countries
  • 1187 cities

Mixture

20%
20%
60%
Liquid Flour Other
Gaia

Since 2017

I got a spoonfull of sourdough starter from a friend. I started to experiment with it. After a month it turned me to a sourdough fanatic.

Characteristics

Distinct fruity aroma. Doesn't turn sour even if used for long fermentation process. A kind of shock resistant sourdough, easily tolerates less frequent feeding.

Taste & flavour

Recipe

Starting ingredients

  • 50ml Spring water
  • 150g Organic apple diced
  • 50g Manitoba flour

Feeding ingredients

  • 50ml Spring water
  • 50g Manitoba flour
1
Equal amount of water and flour
50ml Spring water 50g Manitoba flour

Working method

1
Started on apple water it has a distinct fruity aroma.
50ml Spring water 150g Organic apple diced
2
Soaking diced apple in spring water for a week on room temperature until its fermented. Strained, amd mixed with manitoba flour. Refreshed ievery other day.
50g Manitoba flour

Result

Basic bread

200g preferment 350ml spring water 500g manitoba flour 14g sea salt
Gaia Basic bread first overview

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