I've been interested in baking for a long time. Not doing much about it, though, until the pandemic hit. The first couple of months were a challenge as the starter matured and my practice improved. Baking on a Big Green Egg grill was part of the fun; controlling the temperature using coals is the tricky part. Recently I am relying more on a gas oven.

Charakteristische Eigenschaften

A very active young starter from unbleached all-purpose flour. Ready at the start, it had acidic tones and a pungent smell from the acetic acid. With time, it has become sweeter and fruity at times. It is less than a year old, and this will be the first winter for it. We will see how working in a colder environment turns out.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50% All-purouse flour
50% Filtered tap water

Zutaten für die Auffrischung

30g Starter
60g Ap flour
60g Water

I use a 2:2:1 ratio to feed every 24h three days a week, just before the weekend baking. The rest of the days, I leave it in the fridge.

30g Starter 60g Ap flour 60g Water

Aufarbeitung

All-purpose unbleached flour and water.

50% All-purouse flour 50% Filtered tap water

Ergebnis

Sourdough Country Loafs

Pain de Mie

Bewahren Sie Ihren Sauerteig für die Zukunft auf

Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothek