I decided to try baking sourdough because I was fascinated by the natural process of fermentation and the idea of creating something so flavorful and unique with just flour, water, and time. It felt like a rewarding challenge that connects me to an ancient tradition while allowing endless room for creativity. Plus, there's something incredibly satisfying about the smell of freshly baked sourdough

Charakteristische Eigenschaften

I’ve had this sourdough starter since 2019. From day one, I’ve been feeding it with Kuwaiti high-protein flour. I always store the starter in a container at room temperature, and it has been the foundation for baking a variety of bread types. The starter remains very active, and I’ve carefully maintained its sourness by feeding it regularly and on time.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50% Flour
50% Water

Zutaten für die Auffrischung

50% Flour
50% Water

I feed the starter twice a day and I keep it in RT

50% Flour 50% Water

Aufarbeitung

’Ive had this sourdough starter since 2019. From day one, I’ve been feeding it with Kuwaiti high-protein flour. I always store the starter in a container at room temperature, and it has been the foundation for baking a variety of bread types. The starter remains very active, and I’ve carefully maintained its sourness by feeding it regularly and on time.

50% Flour 50% Water

Ergebnis

Country Loaf

I have baked many breads using my sourdough like Country Loaf, Baguette, Focaccia, Ciabatta and so many

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