I was pretty good at making classic yeast enriched focaccia, pizzas and cakes, however I knew how much better sourdough bread feels and tastes. Once I made my first successful loaf there was no way back. In London it is not easy to find good quality SD bread and I now don't need to buy industrial bread. I feel happier and healthier, which is what I wanted when I started.

Charakteristische Eigenschaften

Steve was born over 2 years ago from water and organic dark rye. With Steve I make all kind of breads, from basic white sourdough to gluten free rye to enriched focaccia. Steve likes to be fed every 5 days but it happens that I give him a snack during the week or if I go on holidays he's still happy when I come home, just a bit smelly perhaps. My man Joakim and I love the results I get with Steve.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

100% Rye flour
200% Water

Zutaten für die Auffrischung

100% Rye flour
200% Water

Put some starter in a bowl, add water and mix, add flour (1/2 the quantity of the water). Clean the jug thoroughly. Leave for 6-8 hours, put some of the starter back to the clean jug and into the fridge. I use the rest of the refreshed starter at this point.

100% Rye flour 200% Water

Aufarbeitung

100% Rye flour 200% Water

Ergebnis

Bread, pizza, focaccia, tea cakes, pancakes, pretzels

From classic white sourdough to "hackney wild". From rye seeded loafs to enriched ciabatta and focaccia. but sweets too!

Steve Bread, pizza, focaccia, tea cakes, pancakes, pretzels second overview

Steve Bread, pizza, focaccia, tea cakes, pancakes, pretzels first slice

Steve Bread, pizza, focaccia, tea cakes, pancakes, pretzels second slice

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