quarantine recipe

quarantine

Peristeri, Greece

Mixture

50%
50%
Liquid Flour Other
quarantine

Preserve your sourdough for the future

Create your own Explore sourdough library

Since 2020

I am 7th generation baker and this is my new sourdough starter

Characteristics

It is soft, elastic, with moderate acidity in the nose and intense acidity in taste!

Taste & flavour

quarantine jar shot

Recipe

Starting ingredients

  • 50% Wholemeal Wheat Flour
  • 50% Water

Feeding ingredients

  • 50% Wholemeal Wheat Flour
  • 50% Water
  • 50% Durum wheat semolina flour
  • 50% Water
  • 60% Strong wheat bread flour
  • 40% Water
1
I feed my sourdough for the first 4 days with this ingredients
50% Wholemeal Wheat Flour 50% Water
2
I feed my sourdough for the 5th and 6th days with this ingredients
50% Durum wheat semolina flour 50% Water
3
I feed my sourdough for the 7th and 8th days with this ingredients and I use it. From there on I continue with the same procedure, I just place it in the fridge and feed it every 5 days
60% Strong wheat bread flour 40% Water

Working method

1
50% Wholemeal Wheat Flour 50% Water

Result

Bread

quarantine Bread first overview
quarantine Bread second overview

Preserve your sourdough for the future

Create your own Explore sourdough library