Age

3Years
Color

Country of origin India

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& Flavour

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Mixture

49%
51%
Liquid Flour Other
Weirddough

Since 2016

I have been to sourdough course a year back and another this year, which helped me use the local available flour to use. Since then have been experimenting with any flour I get.

Characteristics

It was started with a mix of danish rye and witlinger wheat beer, it has some fruity notes to it

Taste & flavour

Weirddough  top shot
Weirddough  jar shot
Weirddough  front shot
Weirddough  rising shot

Recipe

Starting ingredients

  • 30g Rye
  • 30g Wheat beer
  • 30g Rye
  • 30g Wheat beer
  • 30g Rye
  • 30g Wheat beer
  • 30g Rye
  • 30g Wheat beer
  • 30g Apf
  • 30g Wheat beer
  • 30g Apf
  • 5g Rye
  • 30g Wheat beer
  • 30g Apf
  • 5g Rye
  • 30g Water
  • 30g Apf
  • 5g Rye
  • 30g Water
  • 30g Apf
  • 30g Water
  • 100g Apf
  • 100g Water

Feeding ingredients

  • 100g Apf
  • 100g Water
1
Discard everything but 20gm in the jar. Add APF and water
100g Apf 100g Water

Working method

1
Day 1: I n a jar, add the rye and Witlinger wheat beer ( it has citrusy notes)
30g Rye 30g Wheat beer
2
Day 2: Discard everything but 30gm Add rye + wheat beer
30g Rye 30g Wheat beer
3
Day 3: Tiny Bubbles seen on the sides Discard everything but 30gm Add rye + wheat beer
30g Rye 30g Wheat beer
4
Day 4: Lots of bubbles on the sides Discard everything but 30gm Add rye + wheat beer
30g Rye 30g Wheat beer
5
Day 5: Large bubbles seen on the sides Discard everything but 30gm Add rye + wheat beer
6
Day 6: lot of tiny bubbles on the top! Discard everything but 30gm Add All purpose flour instead of rye + wheat beer
30g Apf 30g Wheat beer
7
Day 7: Tiny bubbles were on top The weather was getting cooler and the APF was not strong enough. So i added a tiny bit of rye to help it start up. Discard everything but 30gm Add All purpose flour + rye + wheat beer
30g Apf 5g Rye 30g Wheat beer
8
Day 8: Lots of small bubbles, the starter was starting to feel stretchy. Replace wheat beer with water Discard everything but 30gm Add All purpose flour + rye + Water This actually doubled very quick during the day
30g Apf 5g Rye 30g Water
9
Day 9: Lots of small bubbles Discard everything but 30gm Add All purpose flour + rye + Water
30g Apf 5g Rye 30g Water
10
Day 10: Lots of bubbles everywhere, starter was very active. Discard everything but 30gm Add All purpose flour + Water By night i tried the float test and it floated so yay!
30g Apf 30g Water
11
Day 11: Discard everything but 30gm Add 100gm of APF and water I repeated this on day 12 Baked with the levain on day 13.
100g Apf 100g Water

Result

Sourdough Boule

A half Boule sourdough baked with a combination of danish spelt, danish rye and Himalayan Whole Wheat
Weirddough  Sourdough Boule first overview
Weirddough  Sourdough Boule second overview
Weirddough  Sourdough Boule first slice
Weirddough  Sourdough Boule second slice

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