I make yeast bread for a number of years, and started hearing more about sourdough and the benefits of eating it and decided to try my hand at it and I have not used yeast for my breads since

Charakteristische Eigenschaften

I make a white flour most of the time,sometimes I will substitute whole wheat for some of the all purpose flour I use. It turns out with a nice crisp crust . Smaller Crumb holes ( I like my butter to stay on) very soft crumb. Nice tangy flavour I bake it usually on pizza stone

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

4oz Water
2oz Wholewheat flourr
2oz All purpose flour

Zutaten für die Auffrischung

4oz Water
4oz All purpose flour

Remove from frig. Let warm up for a couple hours. Remove discard, feed all purpose flour and bottle water. Let sit till double in size. Remove what I need for recipe. Refeed. When double place in frig to keep for next time

4oz Water 4oz All purpose flour

Aufarbeitung

Mixed whole wheat and all purpose flour with bottled water . Day 1 let sit, covered. Day 2 discard half feed 4 Oz water and 4oz flour. Day 3 discard half after 12 hours and feed as previously. Days 4,5&6 repeat. Nice bubbly, gooey starter doubled in size. Ready to bake with!

4oz Water 2oz Wholewheat flourr 2oz All purpose flour

Ergebnis

Pancakes, pizza dough, chocolate cake ,burger buns

These have all turned out to be very tasty. The chocolate cake blew my mind with the flavour.

Gooey 1 Pancakes, pizza dough, chocolate cake ,burger buns second overview

Gooey 1 Pancakes, pizza dough, chocolate cake ,burger buns first slice

Gooey 1 Pancakes, pizza dough, chocolate cake ,burger buns second slice

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Kommentare

Charlene Morrison

I absolutely love baking with sourdough starter! I use it instead of yeast whenever I can.