Age

8Years
Color

Country of origin Slovenia

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& Flavour

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Sourdough
in the world

  • 1495 sourdoughs
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Mixture

100%
Liquid Flour Other
Mimi

Since 2011

I had digestion issues, so I wanted to try yeast-free bread. As I don't like any other alternatives, I was determined to find a proper compensation. My decision in 2011 coincided with the Tartine bread book, so I was on a mission to bake delicious sourdough bread. After 5 years I'm still hooked.

Characteristics

My starter is a whole of a best in summer, it doubles in volume in 3-4 hours. It's favorite food is fresh whole grain flour with a touch of fresh white flour. It doesn't like store bought flour. I am very proud of it, especially when it supports me in croissants baking.

Taste & flavour

Mimi rising shot

Recipe

Starting ingredients

  • 100% Flour
  • 100% Flour

Feeding ingredients

1
My feeding routine depends on what I bake. If I bake bread once per week, I feed my starter once or twice per week and keep it in a fridge in the meantime. If I bake croissants, I refresh it 4-5 times per week to build up the yeasts. The amount of flour and water I add depend on the quantity of the bread, usually it's 75 g of water and 75 g of flour.

Working method

1
On the first day I mix 50 g of flour (I use whole grain flour, normally rye, wheat or spelt) and 50 g of water. I leave to ferment for 24 hours at the room temperature.
100% Flour
2
On the next day,I add 40 g of flour and 40 g of water. On a third day I add 30 g of flour and 30 g of water.
100% Flour

Result

Mimi  first overview
Mimi  second overview
Mimi  first slice
Mimi  second slice

Mimi  first overview
Mimi  second overview
Mimi  first slice
Mimi  second slice

Mimi  first overview
Mimi  second overview
Mimi  first slice
Mimi  second slice

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