Jesus recipe

Jesus

Cambridge, United Kingdom
Perfect sourdough

Age

4Years
Color

Country of origin United Kingdom

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1561 sourdoughs
  • 82 countries
  • 1188 cities

Mixture

94%
6%
Liquid Flour Other
Jesus

Since 2015

The lack of bakeries in town, together with the poor quality of supermarket bread.

Characteristics

My sourdough has been very moody in the first two months. However after that he has settled and is producing consistent results. He is strong and can ferment dough without the help of yeast. Optimal results come with 6h of fermentation, after which the dough starts loosing elasticity. Flavour is sour but very balanced, with a lovely nutty aftertaste.

Taste & flavour

Jesus top shot
Jesus jar shot
Jesus front shot
Jesus rising shot

Recipe

Starting ingredients

  • 20g Organic rye flour
  • 20g Water
  • 5g Honey
  • 40g Organic rye flour
  • 40g Water
  • 5g Honey
  • 80g Organic rye
  • 80g Water
  • 100g Organic strong white
  • 100g Water
  • 50% Organic strong white
  • 50% Water

Feeding ingredients

  • 50g Organic strong white flour
  • 50g Water
  • 50% Strong white flour
  • 50% Water
1
I usually feed my sourdough after using for baking bread. I keep 200g of sourdough in the fridge, use 100g for each recipe and feed with 50g water and 50g strong white flour.
50g Organic strong white flour 50g Water
2
Leave to rest outside the fridge for 1h and after leave on the fridge until next use. If more quantity is needed I feed with same ammount of water and flour.
50% Strong white flour 50% Water

Working method

1
Day 1. In a bowl mix 20g of rye, 20g water and 5g honey. Cover with cling film or humid cloth and leave it 24h
20g Organic rye flour 20g Water 5g Honey
2
Day 2. Mix 40g rye, 40g water and 5g honey and add to the previous mix. Cover and leave for another 24h.
40g Organic rye flour 40g Water 5g Honey
3
Day 3. You should start seeing some bubbles on the surface. Mix 80g of rye and 80g water. Add to the previous mix. Leave it to rest for 24h.
80g Organic rye 80g Water
4
Day 4. Mix 100g strong white flour to 100g water. Add to the mix. Your starter is ready if it doubles volume after 6h. If this is the case, put in the fridge until needed for bread.
100g Organic strong white 100g Water
5
If does not double, leave it to rest for 24h and feed everyday until ready. In my case it took around 2 weeks to be ready. When feeding, you can throw away half of the mix and add white flour+water always on this proportion. Your starter is ready when it doubles volume in 6h.
50% Organic strong white 50% Water

Result

Semolina Bread

Semolina breads from meridional italy. On the left, calabrian Cuddura and on the right Pane pugliese (100% semolina).
Jesus Semolina Bread first overview
Jesus Semolina Bread second overview
Jesus Semolina Bread first slice
Jesus Semolina Bread second slice

Focaccia

Focaccia Genovese, Mulino Marino 00 flour (90%) with olive oil (10%).
Jesus Focaccia first overview
Jesus Focaccia second overview
Jesus Focaccia first slice
Jesus Focaccia second slice

Other sourdoughs

Pain de Campagne (10% Rye, 90% strong white) on the left. Semolina mix (25% semolina, 75% strong white) on the right.
Jesus Other sourdoughs first overview
Jesus Other sourdoughs second overview
Jesus Other sourdoughs first slice
Jesus Other sourdoughs second slice

Preserve your sourdough for the future

Create your own