I am a home cook and I always try to find out if I can complete a task. That was baking for me at first.A task I wanted to complete successfully. Right now I am baking because I love the way the bread is tasting even ina convectional oven. And I can try new flavors with different types of flour or adding oil/herbs/sugar etc at the dough.In the future inwant to create different sourdoughs

Charakteristische Eigenschaften

I feed the starter that my mother’s own. It’s less than a year old -she follows the traditional Orthodox way to make it so she makes a new one every year using holy water and throws the old one. I am planning to feeding this one I have as long as I am baking. I use my starter 10hours after I feed it because I want to avoid sour bread.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

% Unbleached bread flour
% Water

Zutaten für die Auffrischung

150g Unbleached bread flour
150g Bottled water

I feed my sourdough twice per week. The procedure is pretty straight forward. 150gr Unbleached Bread Flour 150gr Bottled Water (Theoni) I remove the sourdough from the fridge the moment before I left for work in the morning and I feed it right before I go to bed. The morning after is ready to use.

150g Unbleached bread flour 150g Bottled water

Aufarbeitung

% Unbleached bread flour % Water

Ergebnis

Bread

Sourdough Pizza

It’s really delightful using sourdough pizza Dough. Richer flavor than any pizza place near my city. You should try it.

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