Mix the below flour and water (ingredients) in a spiral mixer for 8 minutes on slow speed and 2 minutes on fast and then add the salt and the prepared sourdough and mix for another 5 minutes on slow speed and refrigerate the mix at 4 Degree Celcius for 24 hours and Baker Kaleel's Sour Dough is ready for use.

60kg Weat flour - t 55 38000ml Water 36kg Prepared dough 1.36kg Salt

制作方法

Soak the raisins in water and leave it at room temperature ( 24 Degree Celcius ) for 48 hours. After 48 hours, remove the raisins and the water in which the raisins were soaked is used as raisin water (ingredient) in the next step.

4000ml Water 2kg Raisins

Mix the below ingredients in a spiral mixer for 4 minutes on slow speed and 2 minutes on fast and leave the mix at room temperature ( 24 Degree Celcius ) for 24 hours.

4kg Wheat flour - t-55 4000ml Raisin water

Mix the below ingredients in a spiral mixer for 8 minutes on slow speed and 2 minutes on fast and then add the previous mix and mix for another 5 minutes on slow speed and leave the mix at room temperature (24 Degree Celcius ) for 24 hours.

8kg Wheat flour - t 55 4000ml Water

22kg Wheat flour - t-55 12000ml Water

Made this sourdough

Jeroen Bouckaert