Età
8Anni
Colore
Paese di origine Belgio
Taste
& Flavour
Miscela
25%
50%
25%
Liquido
Farina
Altro
Oak
dal 2016
6 years ago I made a sourdough for high school purposes but back then I wasn't that focused on keeping it alive... Meanwhile I've worked with some premade starters the last couple of years at work, I wanted to make one by myself at home. I took the original recipe I used at high school and tweaked it a bit.
Caratteristiche
As it's fermenting with 25% sour barrel aged beer inside it's definitely a sour starter. Most often I use it too bake in combination with some sweeter fermented water to balance the sourness.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 50% Flour
- 25% Water
- 25% Barrel aged beer
- 50% Flour
- 25% Water
- 25% Barrel aged beer
Ingredienti per il rinfresco
- 100g Starter
- 100g Flour
- 50g Water
- 50g Barrel aged beer
1
I feed my starter once a week. I use equal amounts of starter, flour and liquids to let it stay alive...
100g Starter
100g Flour
50g Water
50g Barrel aged beer
Metodo di lavorazione
1
Day 1: Mix 50g of water at 25°C and 50g of barrel aged beer and 100 gr. of flour together. Let it sit for 24 hours on the counter at room temperature (20°C) with the lid loose on top of the glass.
50% Flour
25% Water
25% Barrel aged beer
2
Day 2-14: Take 100g of the mixture of day 1, 50g of water at 25°C, 50g of barrel aged beer and 100 gr. of flour and mix all together. Let it sit for 24 hours on the counter at room temperature (20°C) with the lid loose on top of the glass.
50% Flour
25% Water
25% Barrel aged beer
3
Depending on how active the starter is, it's possible that after day 7 it's ready to use.
However, in my case I had to keep feeding it each day until day 14. From day 1 to day 13 I hardly saw any change at all. From day 13 to day 14 it doubled.
Result
Dates & Nuts loaf
My favorite one so far. It's a combination of 15% starter and 50% yeast water from dates. Nuts and dates added after.
Regular
Basic sourdough loaf topped with sesame seeds. "Do nothing" method.
Baguette regular
Standard baguette overnight method
