Sinchu Omar Starter recipe

Sinchu Omar Starter

Basse, Gambia

Age

1Year
Color

Country of origin Gambia

Taste
& Flavour

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Mixture

40%
60%
Liquid Flour Other
Sinchu Omar Starter

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Since 2018

For fun and to capture the unique microbial environment of Sinchu Omar, Nianija District, Central River Region North, The Gambia.

Characteristics

This sourdough is resilient, coming back with force even after periods where it is not fed. It has a strong sour aroma and will go from a thick batter to a viscous, soupy liquid 24 hours after feeding. It produces a sourdough with a strong flavor, thick crust, and a tight crumb. Its feedings of white four and water are not precisely measured, but instead based on feel.

Taste & flavour

Sinchu Omar Starter top shot
Sinchu Omar Starter jar shot
Sinchu Omar Starter front shot
Sinchu Omar Starter rising shot

Recipe

Starting ingredients

  • 60% White flour
  • 40% Water
  • _none Mixing
  • _none Sitting

Feeding ingredients

  • _none Reducing
  • 20% Starter
  • 45% White flour
  • 35% Water
  • _none Mixing
1
Pour out starter into a cup. Then reduce to 15-25% of the original weight/volume (sometimes have to guesstimate).
_none Reducing
2
Return starter back to original storage container.
20% Starter
3
Add flour, roughly one cup or so, to the starter.
45% White flour
4
Add water, maybe 1/4 to 1/3 cup, or enough to create a thick, batter-like consistency. Start by adding a smaller amount of water and then slowly add more if you need to increase hydration.
35% Water
5
Mix with spoon until a thick, batter-like consistency. Cover and store.
_none Mixing

Working method

1
Add roughly 1 cup of white flour, or just any amount and adjust the amount of water.
60% White flour
2
Add pump/tap water until flour is hydrated. The water should be a bit less than the flour by weight and create a thick batter-like consistency.
40% Water
3
Mix using hand/fingers (clean!) or a spoon to mix the water and flour until mostly smooth to a thick batter-like consistency.
_none Mixing
4
Allow to sit, covered, for 24 to 48 hours until fermentation begins, the starter begins to smell sour, and it begins to foam. Then begin regular (daily) feeding.
_none Sitting

Result

Sourdough Boule

A traditional boule based on Tartine's recipe, baked in a wood-fire, brick oven.
Sinchu Omar Starter Sourdough Boule first overview
Sinchu Omar Starter Sourdough Boule second overview
Sinchu Omar Starter Sourdough Boule first slice
Sinchu Omar Starter Sourdough Boule second slice

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Comments

Still going strong more than a year later--and now in the U.S.