Levain parfait
Âge
13Ans
Couleur
Pays d'origine Indonésie
Taste
& Flavour
Mélange
70%
30%
Liquide
Farine
Autres
Enzo the Third
Depuis 2011
I've been curious about sourdough bread for few years since it's not available at my town. The cheapest way to taste it is making them at home instead of flying to Europe or USA.
Caractéristiques
The ripe starter smelled sweet-creamy/milky with a hint of fruitiness if I let it ripened in the fridge. The bread baked with this bread usually have very subdued tang, it's not a very sour kind of sourdough. But curiously my friend baked a very sour bread using my starter. The sourness level depends on how you handle the fermentation process which can be varied from kitchen to another kitchen.
Goût et saveur
Recette
Ingrédients de base
- 2tbsp Wholemeal Wheat Flour
- 2tbsp Unsweetened orange juice
- 2tbsp Wholemeal Wheat Flour
- 2tbsp Unsweetened orange juice
- 2tbsp Wholemeal Wheat Flour
- 2tbsp Unsweetened orange juice
- 50g Starter
- 25g Water
- 25g Bread flour
- 100% Starter
- 100% Water
- 100% Bread flour
- 50% Starter
- 100% Water
- 100% Bread flour
Ingrédients pour nourrir le levain
- 30% Starter
- 100% Water
- 100% Bread flour
1
Before baking bread it's best to start feeding the starter every 8-12 hours for 2 days if you keep the starter in the fridge.
30% Starter
100% Water
100% Bread flour
Méthode de travail
1
Day1: Mix 1tbsp wholemeal wheat flour with 1tbsp Unsweetened orange juice in a sterile jar using sterile spoon/small spatula. Put the jar lid on, but don't screw the lid close. Leave at room temperature for 24hrs.
2tbsp Wholemeal Wheat Flour
2tbsp Unsweetened orange juice
2
Day 2 : Add in the wholemeal wheat flour and unsweetened orange juice. Put the lids on and leave for another 24 hours at room temperature.
2tbsp Wholemeal Wheat Flour
2tbsp Unsweetened orange juice
3
Day 3 : Add in the wholemeal wheat flour and unsweetened orange juice. Put the lids on and leave for another 24 hours at room temperature.
2tbsp Wholemeal Wheat Flour
2tbsp Unsweetened orange juice
4
Day 4: move 50g starter to new sterile jar, add and mix in 25g water and 25g bread flour to starter in the new jar. Put the lids on and leave for another 24 hours at room temperature.
50g Starter
25g Water
25g Bread flour
5
Day 5 : Feed the starter with this ratio(based on weight)
starter:water:flour = 1:1:1
Ideally keep the starter size small, 20-30grams.
Feed every 12 hrs if the starter's volume can double under 8 hrs.
100% Starter
100% Water
100% Bread flour
6
Day 6-7 : Feed the starter every 12 hrs when the starter can double the volume under 8 hrs at room temperature with ratio starter:water:flour = 1:2:2
Day 8 onwards the starter can be used to make bread, but it's better to let the starter mature first with frequent feeding for 1-2 weeks, feed the starter twice a day with the 1:2:2 ratio or 1:3:3 ratio when the weather hot.
50% Starter
100% Water
100% Bread flour
Result
Normandy Apple bread, 50% whole wheat batard, walnut-cranberry sourdough, olive sourdough bread
I can't choose a favorite so I upload 4 of my favorite breads baked using sourdough starter.
