Powerpuff

Name: Powerpuff
Ingredients: 33.3% Starter; 33.3% Bread flour; 33.3% Water; 260g Starter; 270g Bread flour; 80g Wholewheat flour; 30g Brown sugar; 1tsp Salt; 30g Coconut oil; 170g Full cream milk

Kuching, Malaysia

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Audrey Wee hobbyist

Age

4Years

Color

Country of origin Malaysia

Taste
& Flavour

Sourdough
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2988 sourdoughs
111 countries
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Mixture

65%

35%

Liquid Flour Other

Powerpuff

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Since 2020

Curious how we can make bread without using commercial yeast.

Characteristics

It is active but there are certain days that I just won't budge to get it to double size. So those are days that I will have to go without bread.

Viscocity

Taste & flavour

Recipe

Starting ingredients

33.3% Starter
33.3% Bread flour
33.3% Water
260g Starter
270g Bread flour
80g Wholewheat flour
30g Brown sugar
1tsp Salt
30g Coconut oil
170g Full cream milk

Feeding ingredients

Normal feed is using 1:1: 1 ratio.

Working method

Weather is hot here so I do not leave my starter outside at room temperature. After each feed, I leave it in the room temperature only for a short while. Once I see it starting to rise, I keep it in the fridge. By tomorrow, it would have risen at least two folds. I do not wait for it to triple and just use it directly frm the fridge.

33.3% Starter 33.3% Bread flour 33.3% Water

Normally I will use ratio of 1:1:1. If I do not plan to bake the next day, I will use ratio of 1:2:2. I do not have much discard in my discard bottle as I always make enough starter fr my next bake. I keep 2 bottles of starter. Sometimes I bake more to give away to friends and family.

My go to recipe is from Bake With Paws website: https://www.bakewithpaws.com/2019/05/basic-soft-sourdough-bread.html I modify the recipe by adding fruits, nuts, sweet potatoes, banana, pumpkin, etc depending on what I have at home or feel like making . Will adjust liquid or flour to the recipe to get the right dough consistency.

260g Starter 270g Bread flour 80g Wholewheat flour 30g Brown sugar 1tsp Salt 30g Coconut oil 170g Full cream milk

My bread tin is usually lined with baking paper at the bottom and greased + floured on the sides. I shape the bread dough and leave it to rise in the bread tin for at least 4 hours and sometimes up to 5 hours at room temperature. The bread tin is covered with damp cloth. Baked at 180 degrees C for 40 minutes or up to 50 minutes if I use a pullman loaf tin with lid on.