Mischung
100%
Flüssigkeit
Mehl
Weitere
TheBees
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I love the toasted sourdough bread and because it's healthy and helped in digestion. I decided to start culture my own starter 3 years ago and bake until now.
Charakteristische Eigenschaften
I maintain as white starter, it was first created using rye flour to make it active then eventually change to white. It's very active starter and I bake sourdough at least once a week. I used around 16-25% of starter in my sourdough and it doesn't give me sourness but sweetness in flavor. Occasionally i take some of the starter and turned into 50% or 60% stiff starter.
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 200g Starter
Zutaten für die Auffrischung
- 40g Starter
- 80g Add plain flour
- 80g Add water
1
Take it out from fridge and leave at room temperature for a while. I usually feed 80-100g flour and water with normal plain flour. So total is about 200g. I discard the old starter, leave around 40g to feed with new flour and water.
40g Starter
2
Add 80g of plain flour and 80g of water
80g Add plain flour
80g Add water
3
mixed well and leave at room temperature for few hours, then take some to make the sourdough bread. The remaining I feed the same amount and follow step 1-2. Leave at room temperature for 1-2 hours then keep in fridge.
Aufarbeitung
1
TheBees is about 3 years and 2 months now. I keep at 100% hydration. Feed at least once or twice a week and keep around 200g in total. Before each use I refresh it at least once, occasionally I leave my starter at room temperature for few days and keep feeding to increase the counts. I sometimes take some and turned into 60% starter.
200g Starter
Ergebnis
Green Tea and Sweet Potato Sourdough
This sourdough is special because of the colour combination with green tea powder and purple/orange sweet potato puree.
Croissants, Baguettes, Ciabatta, Steam Bun, Brioche, Pizza..
I have also baked Croissants, Baguettes, Ciabatta, Doughnuts, Saj, Brioche, Pizza and different varieties of sourdough.