Raqaq recipe

Raqaq

Rawda, Kuwait
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打印

年龄

5年
颜色

原产国 Kuwait

Taste
& Flavour

亚洲
澳大利亚
南极洲
非洲
欧洲
北美洲
南美洲

全世界的酸面团

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混合物

50%
50%
流体 粉 其他
Raqaq

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自2019以来

I decided to try baking sourdough because I was fascinated by the natural process of fermentation and the idea of creating something so flavorful and unique with just flour, water, and time. It felt like a rewarding challenge that connects me to an ancient tradition while allowing endless room for creativity. Plus, there's something incredibly satisfying about the smell of freshly baked sourdough

特性

I’ve had this sourdough starter since 2019. From day one, I’ve been feeding it with Kuwaiti high-protein flour. I always store the starter in a container at room temperature, and it has been the foundation for baking a variety of bread types. The starter remains very active, and I’ve carefully maintained its sourness by feeding it regularly and on time.

味道

Raqaq top shot

配方

起始配料

  • 50% Flour
  • 50% Water

喂养配料

  • 50% Flour
  • 50% Water
1
I feed the starter twice a day and I keep it in RT
50% Flour 50% Water

制作方法

1
’Ive had this sourdough starter since 2019. From day one, I’ve been feeding it with Kuwaiti high-protein flour. I always store the starter in a container at room temperature, and it has been the foundation for baking a variety of bread types. The starter remains very active, and I’ve carefully maintained its sourness by feeding it regularly and on time.
50% Flour 50% Water

Result

Country Loaf

I have baked many breads using my sourdough like Country Loaf, Baguette, Focaccia, Ciabatta and so many
Raqaq Country Loaf first overview

保存您的酸面团，以备将来使用。

Create your own Explore sourdough library