Alter
9Jahre
Farbe
Ursprungsland Brasilien
Geschmack
und Aroma
Mischung
29%
29%
42%
Flüssigkeit
Mehl
Weitere
Douglas
Bewahren Sie Ihren Sauerteig für die Zukunft auf
Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothekseit 2015
I watched a TV show about food and they talked about sourdough. Since I love bread and baking breads, I decided to give it a try. And it's been great ever since.
Charakteristische Eigenschaften
Water and White wheat flour
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 50g Water
- 50g White wheat
- 100g Water
- 100g White wheat
- 100g Starter
- 200g Starter
- 100g Water
- 100g White wheat
- 200g Starter
- 100g Water
- 100g White wheat
Zutaten für die Auffrischung
- 200g Starter
- 100g Water
- 100g White wheat
1
Remove 200g of the starter and add more water and flour. Cover it with the lid and put it in the fridge.
200g Starter
100g Water
100g White wheat
Aufarbeitung
1
Day 1:
Mix flour and water. Put in a glass container and let it sit overnight covered with some fabric -- a dish towel is great for it.
50g Water
50g White wheat
2
Day 2:
Take the starter and mix it with more water and white wheat flour. Let it sit overnight with the same towel covering it.
100g Water
100g White wheat
100g Starter
3
Day 3:
Remove 100g of the starter and add more water and flour. Let it sit overnight covered.
200g Starter
100g Water
100g White wheat
4
Day 4-14:
Everyday, remove 200g of the starter and add more water and flour. Cover and let it sit overnight. After the day 14, you can either continue feeding it everyday or put it in the fridge, feeding it from one to twice a week, this time covering it with a proper lid.
200g Starter
100g Water
100g White wheat