![Kvascho recipe](https://thequestforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_kvascho_rising.jpg?itok=rJaZ81Q3)
Mezcla
44%
55%
1%
Líquida
Harina
Otros
Kvascho
desde 2019
I wanted to reduce waste and every bread came in packaging, so I though I'd start makking my own bread. Then someone in the family had previously made sourdough and recommended it and was my first teacher with creating the starter!
Características
I create dmy sourdough starter in summer of 2019 and have fed it all sorts of flours, white or wholegrain and even honey. I keep small quantities to refresh on a daily basis and feed it twice a day to keep it smelling fresh and not acidic.
gusto
![Kvascho jar shot](https://thequestforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_kvascho_jar.jpg?itok=9NUAsaBw)
![Kvascho front shot](https://thequestforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_kvascho_top.jpg?itok=UG3tQXCi)
![Kvascho rising shot](https://thequestforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_kvascho_rising.jpg?itok=rJaZ81Q3)
Receta
Ingredientes de partida
- 100% White bakers flour #4 shipton mill
- 70% Water
- 2.2% Salt
- 12% Seeds
ingredientes de alimentación
- 50% Water
- 50% Shipton mill white bakers flour #4
1
I leave some of my starter at the bottom of my small jar I keep it in; then I add 10g water and mix it well until it dissolves. Finally I add 10-15g of flour and mix it in. I prefer stiffer starters lately.
50% Water
50% Shipton mill white bakers flour #4
método de trabajo
1
First I do 1hr autolysis with 400g of shite baker flour and add 50-60g of mixed seeds at that point. After 1hr at room temperature I add the starter and the salt together. Then I leave it to rest for 30 minutes. I do 3 stretch and folds every 30 minutes and then 2 or more coil folds if needed again every 30 minutes.
I then leave the dough to rise for about 2 hours on the counter and I pre-shape
100% White bakers flour #4 shipton mill
70% Water
2.2% Salt
12% Seeds
Result
Bread
Pizza
Ciabatta
Croissants
Baguettes
Focaccia
Crackers
Bagels
![Kvascho first overview](https://thequestforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_kvascho_entirely.jpg?itok=-Jw97jv7)
![Kvascho second overview](https://thequestforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_kvascho_entirely_second.jpg?itok=PK14_WS4)
![Kvascho first slice](https://thequestforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_kvascho_slice.jpg?itok=S-sluonT)
![Kvascho second slice](https://thequestforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_kvascho_slice_second.jpg?itok=N6sVAyPZ)