I have baked many years and had several sourdoughs earlier. This is just the latest. Actually I have a white sourdoough too, so I can switch between the two. They have different qualities. Earlier I have had rye bread sourdough starters too but at the momemnt just the two.

Charakteristische Eigenschaften

It has a sweet bvase - probably due to the apple in the original starter. Is active and doubles after the feed approx 4 -5 hours later. Peaks at about 6 hours, max 7 hours. Often it does not lift the bread enough without a hybrid addition of some store bought yeast but the flavour it imparts is always great.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

Zutaten für die Auffrischung

25% Coarse mileld wheat
25% Ølandshvede
50% Water

Remove about 100.-150 grams of the starter (that I use for other bakes)

25% Coarse mileld wheat

30 grams coarse whole wheat stone ground flout

30 grams Ølands hvede old hostoric wheat flour

25% Ølandshvede

60 grams tap water Our flat is always fairly cold (we sleep with the window open all year also mid winter and don't heat it up) except when we cook in the kitchen it all warms up

50% Water

Aufarbeitung

The Creature started as a Paul Hollywood sourdough starter, see http://paulhollywood.com/recipes/sourdough-starter/ Then it evolved and I maintain it using Teresa L- Greenway's 100% hydration starter. As I am in Denmark, I use Danish flour types one is a coarse stone milled whole wheat the other a stone milled white old historic grain flour (Øland)..

Ergebnis

White and mixed breads, pancakes, baguettes, dinner rols

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