My hobby, interest and passion for baking got me started to make my own starter, because I use to work as a pastry chef before and sourdough baking got me really hooked that time and it's a way of meditationand relaxation for me

Caractéristiques

My sourdough it doesn't have too much acidic flavor, but it has nice aromatic and tangy aroma. However the results of the baking using my sourdough it's been always a pleasure experience. It has nice crumb interior, really good oven spring with a nice ear on it and nice caramelization

Viscocity

Goût et saveur

Recette

Ingrédients de base

100g 1. whole wheat flour
100g 2. high gluten white flour
200g 3. water (non chlorine)
% Mix till combined and let it rest for 12 hours (covered)

Ingrédients pour nourrir le levain

100g Water
50g Whole wheat flour
50g Strong white flour

Discard 200 grams of the sourdough and feed with 100 grams water 50 grams Wholewheat flour 50 grams Strong white flour Let it coveres and rest for 12 hours

100g Water 50g Whole wheat flour 50g Strong white flour

Méthode de travail

1. 100 gr Whole wheat flour 2. 100 gr White flour 3. 200 gr Water Mix all the ingredients till combined and stored in room temperature (30° C) and let it rest for 12 hours

100g 1. whole wheat flour 100g 2. high gluten white flour 200g 3. water (non chlorine) % Mix till combined and let it rest for 12 hours (covered)