Alter
6Jahre
Farbe
Ursprungsland Vereinigte Staaten
Geschmack
und Aroma
Mischung
39%
43%
17%
Flüssigkeit
Mehl
Weitere
Pasteur
Bewahren Sie Ihren Sauerteig für die Zukunft auf
Kreieren Sie Ihren eigenen Sauerteig Entdecken Sie die Bibliothekseit 2018
I starter working from home in August 2018 of last year. I got quite bored and wanted to pick up a new hobby. I always enjoyed baking so I tried making bread one day and succeeded. Then I went full on and dove into sourdough. It wasn't until I actually understood the science behind sourdough that I learned about all of the health benefits.
Charakteristische Eigenschaften
My starter is quite dependable and survives even in the cold temperatures of my kitchen. Depending on what type of flour I feed it, it can either be soupy or thick. The smell varies a bit from sweet and tangy when I feed it white flour to more like alcohol when it's fed with whole grain flour.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 350g Water
- 500g Flour
- 100g Apple
- 100% Flour
- 100% Water
- 50% Starter
Zutaten für die Auffrischung
- 25% Starter
- 100% Flour
- 100% Water
1
Discard all but 10 grams of starter. Feed at 1:4:4 ratio.
25% Starter
100% Flour
100% Water
2
Aufarbeitung
1
Combine water flour and grated apple in a jar and allow to ferment for 3 days.
350g Water
500g Flour
100g Apple
2
After the 3rd day discard half of starter. Add flour and water to refresh until the starter is active, or rises and falls predictably.
100% Flour
100% Water
50% Starter
Ergebnis
Challah
50
