Alter
10Jahre
Farbe
Ursprungsland Vereinigte Staaten
Geschmack
und Aroma
Mischung
57%
31%
12%
Flüssigkeit
Mehl
Weitere
Hansel
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A friend had started baking and gave me some of his starter. I knew nothing about how bread was made or the benefits of sourdough. I made my first loaf with the Tartine Country Loaf recipe published by the NYT. I've been hooked ever since!
Charakteristische Eigenschaften
My sourdough smells sweet and yeasty, and sometimes rises so much it overflows out of the jar.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 1tsp Starter
- 1tbsp Water
- 1tbsp Flour
- 1tbsp Flour
- 2tsp Water
- 1tbsp Flour
- 1tsp Water
- .3Cup Flour
- .25Cup Water
Zutaten für die Auffrischung
- 100g Bread flour
- 100g Water
1
I discard all but 100g of my starter and add 100g of fresh flour and 100g of fresh water. Mix and I leave it out until it's risen at least double.
100g Bread flour
100g Water
Aufarbeitung
1
I use a small piece of my dried up starter and let it soak in 1 tbsp of water, then I add 1 tbsp of flour and leave it out for 24 hours.
1tsp Starter
1tbsp Water
1tbsp Flour
2
The next day I add another 1 tbsp of flour and 2 tsp of water. Leave for another 24 hrs.
1tbsp Flour
2tsp Water
3
The last day I add another 1 tbsp of flour and 1 tsp of water. Leave it for another 24 hrs and bubbling should start.
1tbsp Flour
1tsp Water
4
The next day I add 1/3 cup flour and 1/4 cup of water. At this point it should be bubbling. If not I'll continue feeding and discarding until it's established.
.3Cup Flour
.25Cup Water
Ergebnis
Ciabatta
One of my favorite breads - Ciabatta with some authentic California olive oil.
Sourdough
I love making traditional sourdough.
Jalapeno Loaf
New York Rye
I love Rye Bread, especially a classic NY Rye.
Lithuanian Black Bread
Olive Bread Rolls
100% Whole Wheat
