I always looked at baking as a process that is meditative and naturally being a fan of fermented foods, I tried making sourdough. I also live in a place where Bread is considered a staple food and is eaten with almost every meal. Learning about how healthy Sourdough bread was enough for me to take the decision to try baking.

Caractéristiques

A cream color with some bubbles visible when viewed from a horiziontal view. The top layer has smaller less distinct holes. Smells like funky acid with a pinch of dirty socks. The texture is similar to pancake batter but slightly more solid in form. It makes a crunch like sound when scooped from the jar.

Viscocity

Goût et saveur

Recette

Ingrédients de base

100% Wholemeal Wheat Flour
100% Water

Ingrédients pour nourrir le levain

40g Wholemeal Wheat Flour
40g Water
5g Nafas

I discard almost all of the sourdough excpet for one teaspoon and feed it equal amounts of flour and water. The flour is whole wheat becuase in order to provide a diverse scope of nutrients. I add about 40-60grams of flour and water, mix them together in a masons jar and leave it on the counter.

40g Wholemeal Wheat Flour 40g Water 5g Nafas

Méthode de travail

I search for local flour to create my starter. no other flours besides wholemeal wheat flour were used. I mix equal amounts of flour to Water - Normal drinking water, then I add about 10% of sourdough starter. This gives me a ratio 1:10:10 (starter:flour:water) .

100% Wholemeal Wheat Flour 100% Water