Age

3Years
Color

Country of origin Switzerland

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Mixture

70%
30%
Liquid Flour Other
Schnups II

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Since 2016

Sourdough baking happened to me. I didn't particularly look for it. A friend provided the opportunity and gave me a full morning instruction plus a part of her starter "Petra" which was 2 years old at the time. Since then I'm hooked.

Characteristics

Schnups II is a strong starter. It shows good activity within 30min of taking it out of the fridge. It forms small bubbles evenly across the whole starter. The smell is nice yeasty and slightly sweet. In summer, I have to half all resting times for the starter to not miss the point where I have to start my bread.

Taste & flavour

Schnups II top shot
Schnups II rising shot

Recipe

Starting ingredients

  • 33g Wheat 550
  • 17g Rye whole grain
  • 60ml Water

Feeding ingredients

1
Mix flour and water. Add to the starter. I adjust amounts (in the ratios described earlier) to how much I have left and how much I need for the next bake. I usually have no left overs or discards. I built as much as I need for baking.

Working method

1
Organic wheat flour (type 550)
33g Wheat 550
2
organic rye flour (whole grain)
17g Rye whole grain
3
tap water (we have very good quality tap water, non chlorinated, no additives)
60ml Water

Result

Zopf

braided white bread (our sunday bread), made with either spelt (type 630) or wheat (type 550)
Schnups II Zopf  first overview
Schnups II Zopf  second overview
Schnups II Zopf  first slice

Dark Fruit Bread

2/3 wheat flour (t. 830 or 1050), 1/3 rye (whole grain), 10% linseed (after oilpress), 15 dried figs & apricots
Schnups II Dark Fruit Bread first slice

Pomegranate

Standard white bread with organic spelt (type 630, total flour in bread: 450g) and fresh seeds of half a pomegranate..
Schnups II Pomegranate first overview
Schnups II Pomegranate second overview
Schnups II Pomegranate first slice
Schnups II Pomegranate second slice

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