I have loved baking for many years and baked sourdough with a starter I got from my favourite bakery before, but a few months back, just because I wanted to try it, I decided to start my own sourdough culture.

Charakteristische Eigenschaften

Smelling quite fruity, with a pungent sour quality shining through. After baking the bread has more of a subtle sour flavour and pleasant depth.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

20g Whole wheat flour
30g Strong bread flour
30g Filtered water

Zutaten für die Auffrischung

30g Filtered water
20g Whole wheat flour
30% Strong bread flour

Add 20 grams of last day's starter to a fresh, rinsed glass container

Add 30 grams of warm, filtered water and mix thoroughly.

30g Filtered water

Add 20 grams of freshly milled whole wheat flour

20g Whole wheat flour

Add 30 grams of strong bread flour and mix again.

30% Strong bread flour

Cover with a lid, without fulling closing the container.

Aufarbeitung

I use a simple mix of 20 grams of whole wheat flour, 30 grams of strong bread flour and 30 grams of warm, filtered water. The flour I mill myself. Started Freud myself, without the use of any "Anstellgut" from a bakery and he is living his best life.

20g Whole wheat flour 30g Strong bread flour 30g Filtered water

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