Tallulah recipe

Tallulah

Vancouver, United States
Perfect sourdough

Age

3Years
Color

Country of origin United States

Taste
& Flavour

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Mixture

50%
50%
Liquid Flour Other
Tallulah

Since 2016

I have wanted to make sourdough bread for several years. I have retired now, and thought I would give it a try!

Characteristics

I haven't been baking with it long, but it does not seem to be too sour. It doubles and even triples nicely within about 8 hours.

Taste & flavour

Tallulah top shot
Tallulah jar shot
Tallulah front shot
Tallulah rising shot

Recipe

Starting ingredients

  • 5g Whole wheat flour
  • 55g All purpose flour
  • 60g Filtered water

Feeding ingredients

  • 6g Whole wheat flour
  • 54g All purpose flour
  • 60g Filtered water
1
Discard all but about 30 grams of starter. I feed with 6 grams of whole wheat and 54 grams of all purpose flour and 60 grams of filtered water
6g Whole wheat flour 54g All purpose flour 60g Filtered water

Working method

1
I keep approximately 20 grams of starter, discard the rest and feed once a week if not baking. Starter is stored in the refrigerator.
5g Whole wheat flour 55g All purpose flour 60g Filtered water

Result

Bread

I have tried several things. Pizza, english muffins, crumpets. Nothing so exciting that I have taken pictures of them.
Tallulah Bread first overview
Tallulah Bread second overview
Tallulah Bread first slice
Tallulah Bread second slice

Preserve your sourdough for the future

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