Mixture

25%
25%
50%
Liquid Flour Other
BUKA

Preserve your sourdough for the future

Create your own Explore sourdough library

Since 2018

I decided to bake sourdough bread for one simple reason - because I couldn't buy a good one in my neighborhood.

Characteristics

The basis for my leaven was the fermentation of blackcurrants and mint from my garden. It was in 2018, and since then, the leaven has been repeatedly fed with water from the fermentation of seasonal fruits, fermented cucumbers, kefir - so it is a multicultural mixture of very different strains of wild yeast and bacteria with specific fruity, mild taste and smell.

Taste & flavour

BUKA top shot
BUKA jar shot
BUKA front shot
BUKA rising shot

Recipe

Starting ingredients

  • 50g Blackcurrant
  • 5g Mint
  • 50% Wheat flour
  • 50% Yeast water

Feeding ingredients

  • 80% Wheat
  • 18% Rye
  • 2% Inactive yeast flakes
  • 50% Water
1
I feed my sourdough with mixture of wheat bread flour, light and wholemeal rye flour and inactive yeast flakes. I also add water from fermented seasonal fruits every few months. I usually feed twice a day every 1-12 hours. Hydration is around 50%.
80% Wheat 18% Rye 2% Inactive yeast flakes 50% Water

Working method

1
Leave the blackcurrant fruit, mint and water in a warm place for fermentation in a bottle with a fermentation tube.
50g Blackcurrant 5g Mint
2
After 3-4 days of fermentation, when the fruits rise to the surface, feed the yeast water once a day with flour in a ratio of 1:1 for a couple of days.
50% Wheat flour 50% Yeast water

Result

Sourdough wheat bread with Stout beer

On dark stout beer, with buckwheat honey, molasses, grain coffee and plums - wheat with rye and buckwheat flours.
BUKA Sourdough wheat bread with Stout beer  first overview
BUKA Sourdough wheat bread with Stout beer  second overview
BUKA Sourdough wheat bread with Stout beer  first slice
BUKA Sourdough wheat bread with Stout beer  second slice

Wheat bread on sourdough from fruit fermentation.

100% wholemeal wheat flour, from which the bran was sifted, combined with fermented fruit and added to the dough.
BUKA Wheat bread on sourdough from fruit fermentation. first overview
BUKA Wheat bread on sourdough from fruit fermentation. second overview
BUKA Wheat bread on sourdough from fruit fermentation. first slice
BUKA Wheat bread on sourdough from fruit fermentation. second slice

Sourdough cake

Sourdough cake from fermented apples, stuffed with salty cinnamon.
BUKA Sourdough cake first overview
BUKA Sourdough cake second overview
BUKA Sourdough cake first slice
BUKA Sourdough cake second slice

Wheat-rye bread with ground white and black sesame.

Bread without kneading #donothingbread Pre-fermentation for 3 days at 4'C.
BUKA Wheat-rye bread with ground white and black sesame.  first overview
BUKA Wheat-rye bread with ground white and black sesame.  second overview
BUKA Wheat-rye bread with ground white and black sesame.  first slice
BUKA Wheat-rye bread with ground white and black sesame.  second slice

Long-fermented bread without kneading.

#donothingbread with dried mango and pistachios.
BUKA Long-fermented bread without kneading. first overview
BUKA Long-fermented bread without kneading. second overview
BUKA Long-fermented bread without kneading. first slice

Preserve your sourdough for the future

Create your own Explore sourdough library