Alter
1Jahr
Farbe
Ursprungsland Vereinigtes Königreich
Geschmack
und Aroma
Mischung
50%
50%
Flüssigkeit
Mehl
Weitere
Crugybara
Bewahren Sie Ihren Sauerteig für die Zukunft auf
Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothekseit 2023
My fiancé - we both love sourdough and she essentially challenged me! On 30 August 2023 I took a sterilised jar and walked with it open throughout the house and garden that I grew up in to inoculate it with the wild yeast from my home. I named it 'Crugybara', a play on the village I grew up in, Crugybar, and the Welsh word for bread 'bara'. This is essentially 'home bread' to me.
Charakteristische Eigenschaften
It took a very long time to become 'reliable'. Even still it can be quite slow to reach peak but when it does it's super bubbly, very aromatic and tastes quite yoghurty. It's very pale and after a few days unfed in the fridge it smells very alcoholic.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 50% Flour
- 50% Water
- 50% Flour
- 50% Water
Zutaten für die Auffrischung
- 50g Water
- 46g Matthews cotswold churchill white bread flour
- 4g Matthews cotswold stoneground strong wholegrain flour
1
Jar removed from the fridge to come up to room temp.
To the starter jar I add:
50g of tap water (left out overnight to come up to room temp and 'gas-off')
46g of Matthews Cotswold Churchill White Bread Flour
4g of Matthews Cotswold Stoneground Strong Wholegrain Flour
Ingredients are mixed thoroughly. The jar is loosely sealed and allowed to ferment for 8-10 hours overnight at room temp.
50g Water
46g Matthews cotswold churchill white bread flour
4g Matthews cotswold stoneground strong wholegrain flour
Aufarbeitung
1
I started with a sterilised, sealed jar. I then walked with the jar open around my childhood house and garden to inoculate it with wild yeast. I added 40g of tap water, 36g of strong white bread flour and 4g of wholegrain flour. Mixed it thoroughly and left to begin fermenting somewhere warm.
50% Flour
50% Water
2
After 2 days, I discarded 3/4 of the contents of the jar and added 30g of tap water, 27g of strong white bread flour and 3g of wholegrain flour. Mixed this thoroughly and returned somewhere warm to continue fermenting. I repeated this for about 2 weeks until the sourdough was very active. I then transferred it to the fridge where it now lives. It comes out before I bake, and goes back afterwards.
50% Flour
50% Water
Ergebnis
Sourdough Loaf
This is my 'Standard' sourdough loaf. I make it usually twice a week.
