Age

6Years
Color

Country of origin New Zealand

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1406 sourdoughs
  • 82 countries
  • 1187 cities

Mixture

32%
50%
18%
Liquid Flour Other
levi

Since 2012

the bread bible book

Characteristics

great crisp crust, soft light texture

Taste & flavour

Recipe

Starting ingredients

  • 200g Water
  • 200g Wholemeal Wheat Flour
  • 100g Starter
  • 500g Flour
  • 500g Water
  • 1200g Starter
  • 1700g Undefined
  • 3000g Flour
  • 60g Salt

Feeding ingredients

  • 200g Starter
  • 40g Wholemeal Wheat Flour
  • 200g Water
  • 200g Flour
1
bring the starter out at room temp for about 1-2hr mix and stand at room temp for 1-2hrs then stor in the fridge
200g Starter 40g Wholemeal Wheat Flour 200g Water 200g Flour

Working method

1
expand started, sit at room temp overnight 24hr
200g Water 200g Wholemeal Wheat Flour 100g Starter
2
next day feed starter again sit at room temp overnight 24hr
500g Flour 500g Water
3
next day make the dough, place starter, water and flour and knead for 8-10min rest for 20mins then add salt and knead a further 3mins, prove for 3hrs, fold every 45min-1hr
1200g Starter 1700g Undefined 3000g Flour 60g Salt
4
shape the dough and sit at room temp till prover about 3-4hrs then place in the fridge over night
5
next day pull the shaped dough out to room temp for about 1hr then slash and back 10min at 250 with steam 15min at 180 5min at 160 vent open

Preserve your sourdough for the future

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