![Bum Bum recipe](https://thequestforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_bum_bum_rising.jpeg?itok=TEDYw8Sa)
Mischung
100%
Flüssigkeit
Mehl
Weitere
Bum Bum
Bewahren Sie Ihren Sauerteig für die Zukunft auf
Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothekseit 2020
I was already in the process of my starter before covid. I always wantedto make my own bread. My only trial was 8 years before but with no success. So coincidentally when the lockdown hit Florida I had my starter ready and it was my great companionship. That was in March 2020. My starter is a fighter and went through many different temperatures. Today he lives in NY and is making the best loaves
Charakteristische Eigenschaften
My sourdough is very well balanced. I feel like I have one of the best loaves in the world.
Geschmack und Aroma
![Bum Bum top shot](https://thequestforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_bum_bum_top.jpeg?itok=tzcRrmkj)
![Bum Bum rising shot](https://thequestforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_bum_bum_rising.jpeg?itok=TEDYw8Sa)
Rezept
Zutaten für den Starter
- 100% King arthur
Zutaten für die Auffrischung
- 100% King arthur
1
I have an unique way to feed my starter. I discovered that I could keep it at its peak feeding once a day if kept in my wine cooler at 62° F. It’s a micro feed of 5/5/5. If I want to make bread I can use it right away or boost it 24 hours prior the autolyse with 3 feeds at room temperature.
100% King arthur
Aufarbeitung
1
100% bread flour King Arthur
100% King arthur
Ergebnis
Sourdough Bread
I like to mix different flours and turmeric
![Bum Bum Sourdough Bread first overview](https://thequestforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_bum_bum_sourdough_bread_entirely.jpeg?itok=F66i3kfg)
![Bum Bum Sourdough Bread second overview](https://thequestforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_bum_bum_sourdough_bread_entirely_second.jpeg?itok=zhVxeKdV)
![Bum Bum Sourdough Bread first slice](https://thequestforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_bum_bum_sourdough_bread_slice.jpeg?itok=ceKcIo8n)
![Bum Bum Sourdough Bread second slice](https://thequestforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_bum_bum_sourdough_bread_slice_second.jpeg?itok=Z63kppvM)
With saffron
This was a very long fermentation with saffron
![Bum Bum With saffron first overview](https://thequestforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_bum_bum_with_saffron_entirely_0.jpeg?itok=i03oyt8p)
![Bum Bum With saffron second overview](https://thequestforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_bum_bum_with_saffron_entirely_second.jpeg?itok=YjzIB8Wp)
Kommentare
I like thin crust and long fermentation. Therefore I use sometimes a wine cooler to proof my dough. I also use the wine cooler to keep my starter fed once a day.