Age

7Years
Color

Country of origin Kuwait

Taste
& Flavour

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Mixture

33%
66%
Liquid Flour Other
Sibeecha

Since 2012

I've been baking with sourdough since university 23 years ago. Nancy Silvertons breads and Iggies of Boston, MA in the 1990's were a revelation to me and I wanted to learn to make the same. We also eat Irani bread here in Kuwait which is made with a Mother or leivito madre (depending where you go in a Tanoor or clay oven, so basically in my life since the beginning.

Characteristics

Sweet, nutty with a hint of tang. Doesn't like the fridge very much.

Taste & flavour

Sibeecha top shot
Sibeecha jar shot
Sibeecha front shot
Sibeecha rising shot

Recipe

Starting ingredients

  • 50% Organic rye flour
  • 50% Organic unbleached flour
  • % Filtered water
  • 50% Starter culture

Feeding ingredients

1
25 gm of organic rye flour mix + 25 gm filtered water + 15-25gm starter culture leave to ferment 12 hours at room temp (23-26C)

Working method

1
Organic rye berries are fresh milled and compose 50% of the rye- bread flour mix used to feed my 100% starter
50% Organic rye flour
2
50% Organic unbleached white bread flour (Bobs Red Mill or Giustos or Central Milling from USA)
50% Organic unbleached flour
3
50% filtered water
% Filtered water
4
50% starter culture
50% Starter culture

Result

Black olive and thyme

Black Kalamata greek olives with dried Greek thyme (From Greece), a bit of rye and bread flour.
Sibeecha Black olive and thyme first overview

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