I was interested in making bread that had local flavour characteristics. The flour is grown far away but I thought the flavour of the yeasts would be from air in our kitchen.

Charakteristische Eigenschaften

My bread is made over a long period. I feed the starter in the evening and let it develop overnight. In the morning I form a dough, let it sit for forty five minutes then mix salt in and work the dough a little. It gets put into the fridge for the day. In the afternoon or evening I bring it out and let it rise. It gets shaped and set to relax and rise a little more then baked.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

250g Whole flour
250g Plain white
265g Water
135g Starter
10g Salt

Zutaten für die Auffrischung

Move sourdough from fridge to mixing bowl. Combine with flour and water. Typically 2 part starter, 2 part flour, 3 part water.

Aufarbeitung

I typically use a 5:3 ratio of flour and liquid. I use a 1:1 wholewheat and plain flour. At different times I will use fresh whey instead of water. Whey bread tends to be sourer and denser than I usually want, so it is not made often but I assume that my sourdough will have a lot of lactobacillus species.

250g Whole flour 250g Plain white 265g Water 135g Starter 10g Salt

Ergebnis

crumpets

These simple batters are so much tastier when they are made with a sourdough starter.

pancakes

In Australian and New Zealand pancakes are similar to crepes.

pikelets

Pikelets are a delicious snack that is very easy to prepare. Sourdough starter gives them a more complex flavour.

Bread

A simple 50% wholemeal loaf that is good for sandwiches and toasting.

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