Karışım

33%
66%
Sıvı Un Diğer
beestje

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Create your own Explore sourdough library

2009 'dan beri

Having moved from Europe to Australia I missed the flavoursome European breads so started making my own bread and then moved on to sourdough bread

Özellikleri

Very fruity smell, not overly acidic. Allowing for very long fermentation when kept in the fridge

Lezzet ve Tat

beestje top shot
beestje jar shot
beestje front shot
beestje rising shot

Tarif

Başlangıç malzemeleri

  • 50% Water
  • 50% Rye
  • 50% White flour

Besleme malzemeleri

  • 100% Mixed flours
  • 50% Water
1
Mix the stiff starter with water to hydrate it before kneading in the flours.
100% Mixed flours 50% Water

Çalışma yöntemi

1
This is a stiff starter, that is always in the fridge. I only feed it every 2-4 weeks and use a bit of the stiff starter to make up a 100% hydration starter at room temperature, about 12 hours before I make the dough
50% Water 50% Rye 50% White flour

Result

Bread

The bread I bake most days, about 70% hydration, 20% wholemeal, 5-10% rye.
beestje Bread first overview
beestje Bread second overview
beestje Bread first slice
beestje Bread second slice

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Create your own Explore sourdough library

Yorumlar

The sourdough I make has changed in flavour since I started milling my own flour

I have now moved to Mount Tamborine and received some new starters during my stay in The Netherlands, I can't wait to check them out and see if there are any differences in flavour