A friend had started baking and gave me some of his starter. I knew nothing about how bread was made or the benefits of sourdough. I made my first loaf with the Tartine Country Loaf recipe published by the NYT. I've been hooked ever since!

Charakteristische Eigenschaften

My sourdough smells sweet and yeasty, and sometimes rises so much it overflows out of the jar.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

1tsp Starter
1tbsp Water
1tbsp Flour
1tbsp Flour
2tsp Water
1tbsp Flour
1tsp Water
.3Cup Flour
.25Cup Water

Zutaten für die Auffrischung

100g Bread flour
100g Water

I discard all but 100g of my starter and add 100g of fresh flour and 100g of fresh water. Mix and I leave it out until it's risen at least double.

100g Bread flour 100g Water

Aufarbeitung

I use a small piece of my dried up starter and let it soak in 1 tbsp of water, then I add 1 tbsp of flour and leave it out for 24 hours.

1tsp Starter 1tbsp Water 1tbsp Flour

The next day I add another 1 tbsp of flour and 2 tsp of water. Leave for another 24 hrs.

1tbsp Flour 2tsp Water

The last day I add another 1 tbsp of flour and 1 tsp of water. Leave it for another 24 hrs and bubbling should start.

1tbsp Flour 1tsp Water

The next day I add 1/3 cup flour and 1/4 cup of water. At this point it should be bubbling. If not I'll continue feeding and discarding until it's established.

.3Cup Flour .25Cup Water