Iris  recipe

Iris

Forbestown, United States
Perfect sourdough

Age

1Year
Color

Country of origin United States

Taste
& Flavour

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Sourdough
in the world

  • 1431 sourdoughs
  • 82 countries
  • 1187 cities

Mixture

67%
33%
Liquid Flour Other
Iris

Since 2018

When I was a child my mother loved going to bakeries and getting fresh artisan bread. I have always loved sourdough but it’s impossible to find in my area. I couldn’t believe it was something that could be made at home. Finally I tried it myself as was ecstatic with the results. Real artisan bread, made by me, in my home!! I have never looked back.

Characteristics

My sourdough is very active after being feed and also gets quite sour the longer it is stored in the fridge. I get a nice rise in my bakes, a lovely flavor and a pretty golden brown/crunchy crust.

Taste & flavour

Iris  top shot
Iris  jar shot
Iris  front shot
Iris  rising shot

Recipe

Starting ingredients

  • 60g Water
  • 60g All purpose flour
  • 1tbsp Pineapple juice
  • 60g All purpose flour
  • 60g Water
  • 60g Water
  • 60g Unbleached all purpose flour

Feeding ingredients

  • 50% Water
  • 50% Flour
1
Once I take my sourdough out of the fridge, I feed it right away with equal parts flour and water. How much I feed it depends on how much of it I need for the recipe. Then I give the starter 3-4 hours to get active, make my recipe and put the rest of the starter back in the fridge.
50% Water 50% Flour

Working method

1
First I mixed 60 grams bleached all purpose flour, 60 grams water and 1 tablespoon of pineapple juice.
60g Water 60g All purpose flour 1tbsp Pineapple juice
2
Once a day for 3 days add 60 grams water and 60 grams flour.
60g All purpose flour 60g Water
3
After day 3 begin discarding all but 60 grams of starter. Then feed the 60 grams of starter with 60 grams of water and flour. After the first 4 or 5 days I switched to using unbleached all purpose flour, when Teresa L Greenway mentioned using it instead of bleached on her “Make You’re Own Sourdough Starter With Me” YouTube series. Continue this feeding schedule for about 21 days.
60g Water 60g Unbleached all purpose flour

Result

Sourdough boule

Crispy crust, spongy and soft middle with a delicious sour note.
Iris  Sourdough boule first overview
Iris  Sourdough boule second overview
Iris  Sourdough boule first slice
Iris  Sourdough boule second slice

Sourdough Bagettes

Everything I love in a boule; crispy crust with a soft middle, that’s a perfect size for dipping in your favorite soup.
Iris  Sourdough Bagettes  first overview
Iris  Sourdough Bagettes  second overview
Iris  Sourdough Bagettes  second slice

Sourdough English Muffins

Amazingly delicious and spongy, better than any store bought.
Iris  Sourdough English Muffins first overview
Iris  Sourdough English Muffins second overview
Iris  Sourdough English Muffins first slice

Sourdough Wheat Crackers

Crisp and flavored with seeds and herbs
Iris  Sourdough Wheat Crackers first overview
Iris  Sourdough Wheat Crackers first slice

Preserve your sourdough for the future

Create your own