Mixture

50%
50%
Liquid Flour Other
Peaches

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Since 2019

In culinary school I did an internship at a restaurant with a wood fired oven and we baked fresh bread every morning. I have always loved food but this is when I fell in love with sourdough. Since then it is my happy place - anything sourdough!

Characteristics

My sourdough is light and a little sweet and a little acidic. It has a strong aroma of tart apples, opening the jar immediately brings me to a crisp fall day roaming through rows of apple trees. It is a little bit milky/cheesy but more of a fresh cheese.

Taste & flavour

Peaches  top shot
Peaches  jar shot
Peaches  front shot
Peaches  rising shot

Recipe

Starting ingredients

  • 100g Water
  • 35g Rye
  • 25g Whole wheat
  • 40g Red spring wheat

Feeding ingredients

1
I keep my sourdough in the fridge when I am not baking, I will take it out of the fridge the night before and give it a big feed and then it is ready to go in the morning!

Working method

1
The water is UV filtered straight from the lake of my family home on Lake Fairbanks, and flours are from a local mill in Ontario where I grew up. I started adding a higher percentage of rye flour because of my Finnish heritage - I grew up with 100% rye sourdough and wanted to incorporate that into a more light and airy bread.
100g Water 35g Rye 25g Whole wheat 40g Red spring wheat

Result

Bread

My favourite is 40% whole grain sprouted spelt loaf, but I love experimenting with all kinds of mixtures!
Peaches  Bread first overview
Peaches  Bread second overview

Preserve your sourdough for the future

Create your own Explore sourdough library