Mélange
50%
50%
Liquide
Farine
Autres
Number four
Depuis 2010
I like baking. I didn't want to constantly buy commercial yeast. I wanted to produce my "own yeast". An this was sourdough. My curiosity caused me to dive into the depths of the sourdough.
Caractéristiques
I'm in love with my NUMBER FOUR starter. I feed it with Bulgarian spring water from Rhodopi Mountains. I use my own flour mixture for feeding it - 10% WW and 90% AP flour from a local mill. It gets active for 3-4 hours. The smell of home made sourdough bread is soooo delicious. Yummmi!!!
Goût et saveur
Recette
Ingrédients de base
- 50g Wholemeal Wheat Flour
- 50g Spring water
Ingrédients pour nourrir le levain
- 100% Starter
- 100% Water
- 100% Flour
1
I weight my starter.
100% Starter
2
I add the same weigth water.
100% Water
3
I feed with the same weight flour mixture (10%WW flour - 90% AP flour). I feed my starter 1: 1 :1 ratio (starter/water/flour)
100% Flour
4
My starter is "sleeping" in the fridge when I don't use it. I feed it when I want to bake. And befor putting it in the fridge I feed it again.
Méthode de travail
1
In a glas jar I put WW organic flour.
50g Wholemeal Wheat Flour
2
I put spring water at room temperature to the glas jar.
50g Spring water
3
Day 1 - mix all the ingridients. Day 2 - just mixing. Day 3 - discard exept 2 table spoon of mixture. Feed with 30 g water and 30 g flour. Day 4, 5, 6 - repeat Day 3. Day 7 - mix, feed with 50 g water and 50 g flour. Put in a fridge. After 2 days - making a first bread.
Result
Ristic bread
My favorite bread receipt: 1-2-3 dough,1 part sarter,2 parts water, 3 parts flour mixture (white and wholeweath, 2% salt
Everyday bread and pizza
I bake no only bread, but pizza, English muffin, pop over, Easter bread, pita and much more.
Christmas Eve Bread; Easter Bread - Kozunak
Christmas Eve Bread with symbols: home with family members(7) ,dogs(2) and the Guest; Easter Bread - Kozunak with lokum
Commentaires
Special thanks to Perfect Sourdough group in Facebook and Teresa L. Greenway.