Age

3Years
Color

Country of origin Belgium

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Mixture

25%
50%
25%
Liquid Flour Other
Oak

Since 2016

6 years ago I made a sourdough for high school purposes but back then I wasn't that focused on keeping it alive... Meanwhile I've worked with some premade starters the last couple of years at work, I wanted to make one by myself at home. I took the original recipe I used at high school and tweaked it a bit.

Characteristics

As it's fermenting with 25% sour barrel aged beer inside it's definitely a sour starter. Most often I use it too bake in combination with some sweeter fermented water to balance the sourness.

Taste & flavour

Oak front shot
Oak rising shot

Recipe

Starting ingredients

  • 50% Flour
  • 25% Water
  • 25% Barrel aged beer
  • 50% Flour
  • 25% Water
  • 25% Barrel aged beer

Feeding ingredients

  • 100g Starter
  • 100g Flour
  • 50g Water
  • 50g Barrel aged beer
1
I feed my starter once a week. I use equal amounts of starter, flour and liquids to let it stay alive...
100g Starter 100g Flour 50g Water 50g Barrel aged beer

Working method

1
Day 1: Mix 50g of water at 25°C and 50g of barrel aged beer and 100 gr. of flour together. Let it sit for 24 hours on the counter at room temperature (20°C) with the lid loose on top of the glass.
50% Flour 25% Water 25% Barrel aged beer
2
Day 2-14: Take 100g of the mixture of day 1, 50g of water at 25°C, 50g of barrel aged beer and 100 gr. of flour and mix all together. Let it sit for 24 hours on the counter at room temperature (20°C) with the lid loose on top of the glass.
50% Flour 25% Water 25% Barrel aged beer
3
Depending on how active the starter is, it's possible that after day 7 it's ready to use. However, in my case I had to keep feeding it each day until day 14. From day 1 to day 13 I hardly saw any change at all. From day 13 to day 14 it doubled.

Result

Dates & Nuts loaf

My favorite one so far. It's a combination of 15% starter and 50% yeast water from dates. Nuts and dates added after.
Oak Dates & Nuts loaf first overview
Oak Dates & Nuts loaf second overview

Regular

Basic sourdough loaf topped with sesame seeds. "Do nothing" method.
Oak Regular first overview

Baguette regular

Standard baguette overnight method
Oak Baguette regular first overview

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