Age

5Years
Color

Country of origin Thailand

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 1556 sourdoughs
  • 82 countries
  • 1188 cities

Mixture

60%
16%
24%
Liquid Flour Other
Thomas

Since 2014

I first learned about sourdough when I took basic course with one master baker, who also gave me his strong and active starter. But moving back to my own country, I had to leave it behind and started making my own one. The idea is to create a starter that suits my baking style. Made of local ingredients, and is healthy.

Characteristics

Mr. Thomas is not a super active starter. He is quite humble, produces very little sour taste to the bread, and always hungry. He is not used to eating white flour, and can result in gluten-breakdown in just 4 hours if being fed with white flour. For best and reliable result, please use him only for whole grain bread recipe.

Taste & flavour

Thomas top shot
Thomas jar shot
Thomas front shot
Thomas rising shot

Recipe

Starting ingredients

  • 200g Water
  • 15g Coconut sugar
  • 100g Cherry tomatoes
  • 75g Whole wheat flour
  • 75g Bread flour

Feeding ingredients

  • 150g Water
  • 75g Whole wheat flour
  • 75g Bread flour
  • 10g Coconut sugar
1
Take 100g of starter and mix together with 150g water + 10g sugar + 75g each of whole wheat flour (preferable freshly milled) and bread flour.
150g Water 75g Whole wheat flour 75g Bread flour 10g Coconut sugar

Working method

1
Add 15 grams of coconut sugar in jar, follow by purified water. Stir to dissolve completely. Then add fresh, organic cherry tomatoes, halved. Stir and cover the jar tightly. Let sit for 3 days at 29c. Open the jar everyday to let new air in and release gas. It should be bubbly by the end of day3.
200g Water 15g Coconut sugar 100g Cherry tomatoes
2
Strain out 150g liquid from step1, and add in 75g each of freshly milled whole wheat flour and bread flour. Stir to combine. Let sit at 29c for 15-18 hour. .
75g Whole wheat flour 75g Bread flour
3
Take out 100g of starter from Step2 to new jar. Discard the rest. Mix in 150g water, 10g sugar, and 75g each of whole wheat flour and bread flour. Stir to combine. The starter should be more than doubled in size after 8 hours at 29c and is ready to use. .

Result

Wholegrain Story

A mix of freshly milled organic hard red wheat and organic hard white wheat. 30% starter and 70-75% hydration.
Thomas Wholegrain Story first overview
Thomas Wholegrain Story second overview
Thomas Wholegrain Story first slice
Thomas Wholegrain Story second slice

Preserve your sourdough for the future

Create your own

Comments

Thomas is a very strong starter that it can still rise even in the 5c fridge environment. so be careful when you store him. Do not neglect him for more than a week!