I started experimenting with sourdough after my mum and sisters complained about the ingredients in store bought bread. My mum baked her own bread when we were little. So it felt a nice way of giving back to her. Now she adopted some of my starter and started baking again. At first I was very impatient and scared of messing it up, but now it has become a natural part of my life.

Caractéristiques

normally I feed my sourdough at night and leave it at room temp for 8h. Then it smells like good apple cider and is nice and bubbly. My starter has matured a lot and the smell has gotten more depth. And I've noticed that it doesn't need the whole 8h after feeding anymore. The fermentation is speeding up.

Viscocity

Goût et saveur

Recette

Ingrédients de base

30g Wholewheat
30g Water
30g Wholewheat
30g Water
30g Wholewheat
15g Water
90g T 65
45g Water

Ingrédients pour nourrir le levain

I store my sourdough in the fridge. I've fed it with different flours over the years as an experiment but now I start with 100 gr starter and feed it 125 gr whole spelt, 125 gr T65 and 300 gr water. But ofcourse it depends on how many loaves I intend to bake, but I never trow any of my starter away. I try to feed the exact amount for what I need + 100gr to use as starter again.

Méthode de travail

I started of with a wheat sourdough starter that I made from mixing same amount of water (35C) and whole wheat flour with my fingers. Keeping it in a glas jar under a tea cosy next to hot water bottle in my closet

30g Wholewheat 30g Water

next day I added the same amount of water (35C)and flour and put it back in the closet

30g Wholewheat 30g Water

day 3 I increased the amount of flour to water. Still mixing by hand an putting it back in the closet under the tea cosy.

30g Wholewheat 15g Water

and on the last day of creating my starter I added white T65 instead of wholemeal

90g T 65 45g Water