Age

3Years
Color

Country of origin Australia

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1451 sourdoughs
  • 82 countries
  • 1188 cities

Mixture

50%
50%
Liquid Flour Other
PeterPan

Since 2016

Love baking bread and love eating sourdough. I've been baking bread for 20 years.

Characteristics

Nice sour tang, very vigorous

Taste & flavour

PeterPan top shot
PeterPan jar shot
PeterPan front shot
PeterPan rising shot

Recipe

Starting ingredients

  • 50% Biodynamic rye grain
  • 50% Biodynamic stoneground wheat bakers flour
  • 100% Boiled tap water

Feeding ingredients

  • 50% Biodynamic rye grain
  • 50% Biodynamic stoneground bakers flour
  • 100% Boiled water
1
Feed 50% rye flour, 50% bakers flour and 100% water. Stir well.
50% Biodynamic rye grain 50% Biodynamic stoneground bakers flour 100% Boiled water

Working method

1
Very vigorous 100% hydration starter which is quite sour
50% Biodynamic rye grain 50% Biodynamic stoneground wheat bakers flour 100% Boiled tap water
2
I grind my rye grain as I find my starter thrives on it, I haven't had any luck with packaged rye flour. Boiled water is also better than tap water.

Result

Sourdough pancakes

Yummy sourdough pancakes made with the collected discard. Added to melted butter and beaten eggs.
PeterPan Sourdough pancakes  first overview
PeterPan Sourdough pancakes  second overview
PeterPan Sourdough pancakes  first slice
PeterPan Sourdough pancakes  second slice

Preserve your sourdough for the future

Create your own